This is my new favourite way to eat aubergine. I make it all the time. The flavours intensify in the oven and every part of the aubergine becomes delicious. It’s easy, simple, and there is no waste!
You can adjust the flavours depending on what you are serving it with. If you’re serving with Italian food, use fresh basil, dried oregano, and lots of garlic.
*Here’s a little extra something for you. If you make too much, or you want to try something different – scoop the fleshy aubergine out the skin when it’s baked and mix in the food processor with a dollop of yoghurt for a delicious homemade dip.*
2 cloves of garlic, halved
1 tsp smoked paprika
1 tsp dried mint
handful fresh parsley, chopped
squeeze of 1/4 lemon
Olive oil or garlic oil
salt & pepper
1. Pre-heat oven to 200 degrees C. Slice aubergine long ways and place on a baking tray.
2. Prick the aubergine with a fork and drizzle with olive oil. Rub the garlic onto it. Sprinkle the rest of the herbs and spices on top.
3. Bake for around 40 minutes depending on your oven. Before serving, use a knife to check the aubergine is soft and cooked all the way through.
I think it is delicious served as a side dish with Moroccan style lamb and cous cous.