Starters & Light meals
Roast baby brinjals with garlic, lemon and oregano
4 to 6
Easy
15 minutes
1 1/2 hours
Wine/Spirit Pairing
Bosman Adama White Blend
Ingredients
Method
- 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
Ingredients
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.
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These were delicious and I found the lemon slices gave the aubergines a beautiful lemony flavour but were too intense to eat them with the aubergines. They were particularly good served at room temperature the next day. I also found the cooking time was a bit long. I found that 45 mins with foil with another few mins without foil was enough cooking time as I didn’t want the gorgeous sticky lemony sauce to burn.