Baked Aubergine with Oregano
I really like aubergines. Recently we have enjoyed them roasted on the barbie with Argentinian spices, as an excellent sauce with tomatoes for meatballs (and then pasta the following evening), pureed with tahini and garlic (as the north african dish moutabal) and just plain grilled on my ridged hot plate.
I don’t salt them before cooking. I’m sure you are all familiar with the old argument that they must be “degorged” of bitter juices, but in my experience aubergines are not at all bitter. The salting process just adds unnecessary time before I can stuff my face! There is probably some value in salting for those who are keen to reduce fat in their diet – the amount soaked up is definitely less, but I think some oil is necessary to enhance flavour and add to the creamy consistency. The recipe below, however, uses very littly oil anyway.
As I have said, there are many delicious methods of cooking aubergine, but the overriding prinicple is not to just let them sweat. It produces a rather slimy consistency which is a bit nauseating. You need to fry/roast/grill to produce a browned surface, enhance the nutty flavour and preserve a pleasant mouth feel.
I have picked this simple approach for the recipe to preserve the rather “cute” shape of baby aubergine.
* About 2-3 baby aubergines per person * salt and pepper * olive oil * dried oregano * crushed garlic * lemon juiceI am being deliberately vague with quantities – you will know how much seasoning/flavouring you prefer. Cut off the aubergine stalk then cut slices about 1cm. Chose rounds or lengthways depending on your mood!
Brush a baking tray with oil, then scatter over salt, pepper, oregano and garlic. Place the aubergine slices on top, brush with a little oil and top with more seasoning and herbs. Bake at 200 degrees C/Gas Mark 6 until brown on top (about 15 mins) then turn the slices over and brown the other side – this will not take so long. Serve drizzled with more olive oil and a squeeze of lemon juice.
Regards
The Gourmet Doctor
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