Roasted baby aubergine

Sleek and sexy vegetarian eats, roasted baby aubergine makes for an easy dinner or simple side dish.
 
Roasted baby aubergine \  eggplant recipe

Recipe from: October 17, 2012
Preparation time: 10 min
Cooking time: 1h 20 min
 
 

Ingredients

 
  • 10-12
    baby aubergine
  • 2
    Tbs
    extra virgin olive oil
  • Salt and pepper to taste
  • 4-5
    sprig
    fresh herbs
Servings: Change Serving
 
 

Method

 
Pre-heat oven to 180°C/375°F

Slice baby aubergine in half leaving the stem on.  If you can't find small aubergine, use 2 large sliced into rings.

Add salt to open side and place facedown on grill pan or in colander to let drain for 30 minutes, water will be drawn out of the aubergine.

After half hour rinse the salt off and pat completely dry.

Pop the aubergine into a roasting pan and add olive oil, rosemary, thyme, oregano, salt, and pepper to taste (or any fresh herbs). Cook for 45 minutes - 1 hour, until nice and tender.

Check out the step-by-step photo recipe here.

Reprinted with permission of Milk and Cookies. To see more recipes, click here.

follow @MilkandCookieSA

 

Read more on: recipe  |  vegetables  |  vegetarian  |  aubergine
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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