Aubergine aka Eggplant!
Aubergine, also known as eggplant, is a versatile vegetable that is often overlooked without a thought. Many people have strong opinions about this intriguing vegetable, often avoiding it through previous bad experiences. Maybe you have discovered its spongy texture or its reputation for being a tasteless, bitter, or seemingly difficult vegetable to work with. Perhaps you have been told that it needs salting to draw out the bitterness, or takes a whole bottle of oil to cook it? Well, let me convince you to try this recipe and quash all of your pre-conceived ideas about the aubergine! My late Mum was right up there with the ‘I don’t like aubergine’ statements, but always quizzed me as to what I had served her! Oh yes, this is one recipe that will transform your opinion of this shiny purply-black vegetable.
Spiced Roasted Aubergine
This is ‘one’ of my favourite ways to cook this vegetable. Cutting the aubergine in half, scoring the flesh in a diagonal pattern, spritzing with oil, then massaging in some spices. Your ingredients are simple – aubergine, oil and spice! For this particular batch, I have used garlic granules, cumin powder, black pepper and paprika.
The best introduction to this overlooked vegetable. Simple. Appetizing. Delicious.
- 2 medium aubergines
- spray olive oil (or other neutral tasting oil)
- 1 teaspoon cumin powder
- 1/2 – 1 teaspoon garlic granules
- 1/2-1 teaspoon mild/medium paprika
- pinch of ground black pepper
Wash your aubergines, then cut the stalk off as close to the end as possible (you can leave these on if you want). Cut the aubergines in half lengthways.
Place the aubergine halves on a chopping board and gently score the flesh in lines about 1cm apart in a diagonal pattern. Repeat in the opposite direction so you get a diamond type pattern. The knife should go in about 0.25-0.5 way through the flesh and the skin should stay intact.
Get a baking tray and put your aubergine on it. Spray each cut half with oil, then sprinkle each of the spices equally over each half. Spray again with oil.
You can either choose to get messy, or do it the easier way! The messy way is to now rub everything in with your hands! The easier way is to pick up 2 halves and rub them together!
Roast in a hot oven (Gas mark 6-7 / 400-425f / 200-220c) for 30-40 minutes. The tops will go golden brown and the flesh will become soft and caramelised. Remove from the oven and serve.
Enjoy!
What do I need?
Hopefully the only thing you need to buy are the aubergines! If however you are new to cooking or your kitchen needs a refresh, here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your spiced roasted aubergine either as the star of the show as a main, or if you are still not convinced, try it first as a side. I would suggest serving it with some houmous, salad, and some crusty bread, or whilst the oven is on, why not roast some other vegetables too. This aubergine can be served hot straight from the oven, warm (my favourite way), or even cold maybe as part of a buddha bowl.
Storing
Store the cooked aubergine in the fridge in a covered container. The flavours will intensify the longer you store it, and it is best eaten within 5 days. I am yet to try freezing this (it always gets eaten), so if you try it, let me know how it is when it’s defrosted!
Sharing
If you are making these, I’m on my way! Actually, they are so tasty I’m sure you will eat them as soon as they’re ready! If you are sharing, you could dress them up with a drizzle of your favourite sauce (tahini works well), some fresh herbs or even scatter them with pomegranate and/or sesame seeds.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below, I love to chat! … let me know if it’s too soon to start posting Seasonal ‘C’ recipes?!
I hope to speak with you soon
Laurena x
I’m 🤤 Roasted aubergine is definitely the best way to cook them👍Although my mother in law is Italian, she has no idea how to cook them (the few times she’s cooked them, it resembled something from The Addams Family: stewed to a pulp in a saucepan, yuck).
This is a nice lunch idea with tahini☺️
I was thinking of you when I wrote tahini… possibly with a squeeze of lemon over them too! Amazingly we still had a couple growing at the allotment and they are far superior to any in the shops – really solid and dense, utterly delicious! Lol at The Addams Family, but I totally get what you mean and feel sorry for people that have only ever tasted them like that! At least they’re usually available when I go to buy them – imagine if there was a panic buy of them!
Aww, thanks🤗you already know me so well hehe