If you are an aubergine enthusiast, then this one is for you! Did you know, that it is technically a berry/ fruit, but is eaten as a vegetable?

This recipe is simply inspired from my freshly picked gorgeous baby aubergines. I can highly recommend growing them, as they produce an extraordinary amount of fruit, which seems to never end. Quite frankly, I think that there is nothing more satisfying than growing and eating my own vegetables.

The sweet, minty vinaigrette is absorbed passionately by these baked beauties. And I must add that lemon and garlic are definitely in the same friendship circle as the aubergine. Try this dish with some roast chicken or beef and a gorgeous crispy green salad.

Ingredients –

Serves 4 (As a side dish)

• 24 baby aubergines
• 1 lemon – very thinly sliced and then cut into halves
• 2 garlic cloves – thinly sliced
• 1/3 cup Italian parsley
• 2 Tbsp. Olive oil
• 2 tbsp. lemon juice
• 1 tsp. salt
• ½ tsp. black pepper
• 1-cup ricotta – for garnish at end
• Chopped parsley for garnish
• Chilli flakes – optional

Vinaigrette –

•  4 Tbsp. red wine vinegar
• ½ lemon zest
• 1 garlic clove – crushed
• 1¹/₂ Tbsp. finely chopped mint
• 1/₂ Tbsp. sweet chilli
• 1 Tbsp. water
• 1/2 Tsp salt

Recipe –

• Pre heat oven to 225 degrees Celsius
• Slice the aubergines – not all the way through, keep the top intact
• Place a half a slice lemon, a slice of garlic and a parsley leaf in the slit
• Carefully roll them in olive oil so that they are well coated
• Sprinkle with the salt and pepper
• Bake covered with foil for 40 minutes
• Remove the foil and bake for a further 40 – 45 minutes until the skins become partially charred
• Mix the vinaigrette ingredients together
• Pour the vinaigrette over the hot aubergines ensuring that the dressing gets into the slits
• Sprinkle with some chili flakes and chopped parsley
• Add the ricotta
• Serve hot or cold