aubergine slices

Spiced roast baby aubergines

  • serves 6
  • A little effort

These 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.

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Ingredients

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

Nutritional Information

  • Kcals 62
  • Fat 5.9g
  • Carbs 1.6g
  • Fibre 0.9g
  • Protein 0.7g
  • Salt 0.01g
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