- 2 brinjals, sliced
- 2 T olive oil
- Lemon juice
- Baby leaves
- 30 g toasted almonds
Arrange 2 sliced brinjals on a baking tray, drizzle with 3 T olive oil and season to taste.
Roast at 200°C for 10–15 minutes.
Serve hot with a squeeze of lemon juice, baby leaves, garlicky yoghurt and scatter over 30 g toasted almonds.