Spiced roast baby aubergines
Serves 6
A little effort
Total time:
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.
Skip to ingredients
- 12 baby or 6 small aubergineshalved lengthways
- olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 2 tbsp lemon juice
- 1 clove garliccrushed
Nutrition: per serving
- kcal62
- fat5.9g
- carbs1.6g
- fibre0.9g
- protein0.7g
- salt0.01g
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.
