Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Put the aubergines cut-side up in a roasting tin. Spoon over the marinade. Roast until meltingly tender, about 40-50 minutes.