Roast baby brinjals with garlic, lemon and oregano
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- Sam Woulidge
- 4 to 6
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious
- 15 minutes
- 1 1/2 hours
- Bosman Adama White Blend 2011
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
Cooking Instructions
Preheat the oven to 225°C.
Wash and dry the brinjals, then make a long, deep incision into each brinjal lengthways, but don't cut right through.
Thinly slice 1 lemon into 8 slices, halve each slice and remove the pips. Squeeze the juice from the remaining 2 lemons. Set aside.
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.
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
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.