- 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
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