If you are an aubergine enthusiast, then this one is for you! Did you know that aubergine is technically a berry/fruit, but is mostly eaten as a vegetable?
This recipe is inspired by the gorgeous baby aubergines freshly picked from my garden. I can highly recommend growing them, as they produce an extraordinary amount of fruit. And quite frankly, I think that there is nothing more satisfying than growing and eating your own vegetables.
Serves 4 (as a side dish)
Ingredients:
24 baby aubergines
1 lemon – very thinly sliced and then cut into halves
2 garlic cloves – thinly sliced
⅓ cup Italian parsley
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt
½ tsp. black pepper
1 cup ricotta – for garnish
Chopped parsley – for garnish
Chilli flakes – optional
Vinaigrette:
4 tbsp. red wine vinegar
½ lemon zest
1 garlic clove – crushed
1 ½ tbsp. finely chopped mint
½ tbsp. sweet chilli
1 tbsp. water
1 tsp salt
Method:
1 Preheat your oven to 180°C.
2 Slice the aubergines but keep the top intact.
3 Place half a slice lemon, a slice of garlic and a parsley leaf in each of the slits.
4 Carefully roll the aubergines in olive oil so that they are well coated.
5 Sprinkle with salt and pepper
6 Cover with foil and bake for 40 minutes.
7 Remove the foil and bake for a further 40 – 45 minutes until the skins become partially charred.
8 Mix the vinaigrette ingredients together.
9 Pour the vinaigrette over the hot aubergines.
10 Sprinkle with some chilli flakes and chopped parsley.
11 Sprinkle with ricotta.
12 Serve hot or cold.
Leave a Comment