Simple Roasted Aubergine | Recipe | Natalie Penny

Name: Simple Roasted Aubergine | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4.; Prepare your aubergines by cutting them in half lengthways, keeping the stalks intact. Score the aubergine flesh in a crisscross, being careful not to cut all the way through.; Bake in the oven for about 45-60 minutes, until the flesh is very soft. If they look like they're charring too much, or drying out, turn the heat down to 160°C/fan 140°C/Gas 3, or cover with foil.; While the aubergines are cooking, whip up a batch of Tahini Sauce.; Cut your pomegranate in half and remove the seeds by holding it in your hand, seeds-side down, over a bowl, and hitting the back with a wooden spoon. Repeat with the other half and set aside.; Serve with the salad leaves and warm pitta or flatbreads.

www.nataliepenny.com

Aubergines are a real favourite of mine. They're so versatile, and I use them in so many different dishes: from Italian pastas and Indian curries, to…

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4.
Prepare your aubergines by cutting them in half lengthways, keeping the stalks intact. Score the aubergine flesh in a crisscross, being careful not to cut all the way through.
Bake in the oven for about 45-60 minutes, until the flesh is very soft. If they look like they're charring too much, or drying out, turn the heat down to 160°C/fan 140°C/Gas 3, or cover with foil.
While the aubergines are cooking, whip up a batch of Tahini Sauce.
Cut your pomegranate in half and remove the seeds by holding it in your hand, seeds-side down, over a bowl, and hitting the back with a wooden spoon. Repeat with the other half and set aside.
Serve with the salad leaves and warm pitta or flatbreads.