Description
Roasted aubergine is easy, simple and healthy. It makes a perfect side dish or you can transform it into the main event by adding extra sauces and flavours.
The default recipe serves 2 as a side dish.
Ingredients
Scale
- 1 large aubergine/eggplant (around 300g / 10oz)
- 1 tsp extra virgin olive oil
- salt and pepper, a pinch of each
Instructions
- Preheat the oven to 200C/400F.
- Slice the aubergine in half and score the flesh in the middle of each half across the width and length – around 1 cm deep. (see note 1)
- Lay the aubergines on a baking tray lined with baking paper, cut side up.
- Drizzle the olive oil over the aubergine and then scatter over the salt and pepper.
- Roast in the oven for around 40 minutes, checking regularly to make sure it doesn’t burn.
Notes
- If you prefer to slice the aubergine into long pieces or rounds then the cooking time will need to be reduced. Small disc-shaped rounds may only take around 20 minutes in the oven.
- Leftovers can be kept in the fridge for up to 3 days and reheated in the oven. It’s also delicious served cold.
- Freezing is not advised
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side
- Method: Roast
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 45
- Fat: 3g
- Carbohydrates: 3g
- Protein: 1g
Keywords: aubergine, eggplant, vegetables, fruit, vegetarian, vegan, side dish, dinner, roasted