Aubergines, also known as mini eggplant are a Fall seasonal favorite of mine. Whether in stews, casseroles or dips, it's definitely a shining vegetable.
One of my favorite ways of having Aubergines is roasted. Charred on the outside and flavorful soft on the inside. Here's a great way to incorporate veggies into your diet but also a beautiful side dish to any dinner party without doing any hard work!
3 Tomatoes (sliced)
1 Red Onion (sliced)
Roasted Red Peppers (optional)
1/2 cup Olive Oil
2 Garlic Cloves (mashed)
1/4 tsp (or more) Ground Red Pepper
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
Salt/Pepper to taste
1 tbsp Tomato Paste
First you want to wash your Aubergines and pat them dry. Then cut them in slices leaving the stems still connected (fan). Place them on a parchment lined baking sheet and set them aside.
Now you want to mix the spices in a bowl with olive oil.
Add your mashed garlic along with tomato paste and give your marinade a good mix!
Brush the insides of your eggplant liberally with the infused oil marinade then add slices of tomatoes, onions and roasted red peppers (optional) in between the slices you made in the eggplant. Brush the extra marinade over the tops of the eggplant and pop them in the oven.
Roast them on 400'F for about 40 - 60 mins or until tender and liquid has evaporated (depending on your oven).
Garnish with some chopped cilantro and toasted pine nuts and serve as a beautiful main dish or side dish.
Enjoy the beautiful flavors of the season and have your home smelling divine with the help of your oven!