Tuesday, 10 January 2012

Roast Aubergine Wedges

It's too hot to eat 'properly'. I just want sliced vegetables, dipped in hummus and duqqa. But I also want aubergines, roasted and meltingly soft. So - I made some - just sliced a very large aubergine into edges, tossed them in olive oil, ground black pepper and ground coriander, then roasted them for fifty minutes at 200 C, until caramelised and delicious. In future I'll need to make these on the barbeque, so as to avoid heating the house by running the oven... a new antipodean challenge!

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