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Marinated, roasted aubergines with mint and pine nuts

Recipe from: 4 January 2016
recipe, aubergine, mint, pine nuts, marinated

Ingredients 10
Servings 8
Time 00:20


  • 3-5
    medium aubergines
  • 350
    red wine
  • 2
    sprigs fresh thyme
  • 2
    sprigs fresh mint
  • 2
    garlic cloves, crushed
  • salt and freshly ground black pepper
  • olive oil
  • 1
    bunch spring onions, chopped
  • 1
    of fresh, roughly torn mint leaves
  • 45-60
    roasted pine nuts


Preheat the oven to 180°C.

Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.

Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.

Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.

Words and image: Home magazine

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Read more on: recipe  |  mint  |  aubergine

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