Mediterranean-Style Roasted Mini Aubergines

Laura Hemmington

Mediterranean-Style Roasted Miniature Aubergines

You need to try these Mediterranean-style roasted mini aubergines!

If you’re not able to find this variety of aubergine in your local shop, substitute with two regular aubergines sliced in half and cook for a little longer.

Sometimes, you just want to eat your vacation memories, and this recipe is reminiscent of fabulous vegan lunches in Corfu Town.

There's more where this came from!

Try Veganuary

Ingredients

6 miniature aubergines

6 cloves garlic, minced

2 tsp lemon juice

2 tsp extra virgin olive oil, or preferred alternative

1 tbsp dried oregano

You need to try these Mediterranean-style roasted mini aubergines!

If you’re not able to find this variety of aubergine in your local shop, substitute with two regular aubergines sliced in half and cook for a little longer.

Sometimes, you just want to eat your vacation memories, and this recipe is reminiscent of fabulous vegan lunches in Corfu Town.

Preparation

For this recipe, use a good non-stick roasting tray, or line a tray with parchment paper.

Method

Heat the oven to 200°C / 400°F / Gas Mark 6.
Slice off the stalk end from each aubergine and then slice each one in half lengthways.
Add the minced garlic, lemon juice, olive oil and oregano to the tray and give it all a good stir, spreading it evenly across the surface.
Arrange the aubergine halves on the tray, flesh-side down, ensuring all have a good coating of the oil mixture.
Cook for 25 minutes. When you remove them after this time the skins should be slightly wrinkly.
Turn each half over, cover the tray with tin foil and return to cook for a further 20-25 minutes.
The aubergines are just right when they’re starting to dissolve slightly, but still hold their shape.

Looking for more ways to use aubergines? Check out this stuffed bulgur aubergine recipe.