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
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