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Roast baby brinjals with garlic, lemon and oregano

By Sam Woulidge
Full StarFull StarFull StarFull Star
4 to 6
Easy
15 minutes
1 1/2 hours

Ingredients

  • 15 baby brinjals
  • 3 lemons
  • 10 garlic cloves, finely sliced
  • 15 oregano or rosemary sprigs
  • 125 ml olive oil
  • Sea salt and freshly ground black pepper, to taste
  • Feta, for sprinkling

Method

1. Preheat the oven to 225°C.

2. Wash and dry the brinjals, then make a long, deep incision into each brinjal lengthways, but don't cut right through.

3. Thinly slice 1 lemon into 8 slices, halve each slice and remove the pips. Squeeze the juice from the remaining 2 lemons. Set aside.

4. Place half a lemon slice, a few slivers of garlic and a sprig of oregano into the incision of each brinjal, then place the brinjals in a baking dish. Mix the lemon juice, olive oil, salt and pepper and pour over the brinjals.

5. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 45 minutes. Serve sprinkled with salty feta.

Visit Sam Woulidge's blog: Confessions Of A Hungry Woman