Olive Magazine
aubergine slices

Spiced roast baby aubergines

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

These roast baby aubergines are a wonderful addition to a mezze table or can be served alongside lamb or couscous at any Middle-Eastern style dinner. The aubergines can be cooked a day ahead or on the morning, then reheated to serve.

  • Vegetarian
Nutrition:
NutrientUnit
kcal62
fat5.9g
carbs1.6g
fibre0.9g
protein0.7g
salt0.01g
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Make these roast baby aubergines, then check out more aubergine recipes such as our smoked aubergine with pepper and walnut salad.

Ingredients

  • 12 baby or 6 small aubergines, halved lengthways
  • olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Cut the flesh of the aubergines in a criss-cross pattern but don’t cut through the skin. Mix 3 tbsp olive with the rest of the ingredients and season well.

  • STEP 2

    Put the aubergines cut-side up in a roasting tin. Spoon over the marinade. Roast until meltingly tender, about 40-50 minutes.

Check out more of the best aubergine recipes

Fish-fragrant aubergines
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