Roast baby brinjals with garlic, lemon and oregano

Roast baby brinjals with garlic, lemon and oregano

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 15 minutes
  • 1 1/2 hours
  • Bosman Adama White Blend 2011


  • 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

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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    Karen Pulvirenti
    March 30, 2017

    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.