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
Gorgeous photos Dee! Recipe sounds amazing!
LikeLiked by 1 person