Greek-Style Baby Aubergines

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Sometimes, thinking back to sitting in the shade of whitewashed buildings that are covered in bright pink flowers, watching people go by and smelling the salt coming off the sea is all you need to do to relive those hot summer days of your vacation. Sometimes, you also want to eat your holiday memories, so I came up with this recipe to remind myself of some fabulous vegan lunches in Corfu Town, where there was …

Some of this:

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Many streets like these:

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And quite a bit of this:

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I don’t often cook with extra virgin olive oil – I think it’s better for dressings or for dipping with bread- but the aubergines in this recipe really soak up the flavour, so I think it’s worthwhile.

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For this recipe, use a good non-stick roasting tray, or line a tray with parchment paper.

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I love to eat this dish with a fresh tomato, red onion, olive and basil salad and some lovely bread to soak up the juices. You could even scoop out the flesh and mash it together to create a ready-made baba ghanoush!

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Greek-style Baby Aubergines
 
Preparation time
Cooking time
Total time
 
Garlicky, juicy roasted aubergines that will bring the taste of the Mediterranean to any dish with minimal preparation.
Author:
Recipe type: Main, Side
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
Ingredients
  • 6 baby aubergines
  • 6 cloves garlic, minced
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 1 tbsp dried oregano
Method
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Slice off the stalk end from each aubergine and then slice each one in half lengthways.
  3. Add the minced garlic, lemon juice, olive oil and oregano to the tray and give it all a good stir, spreading it evenly across the surface.
  4. Arrange the aubergine halves on the tray, flesh-side down, ensuring all have a good coating of the oil mixture.
  5. Cook for 25 minutes. When you remove them after this time the skins should be slightly wrinkly.
  6. Turn each half over, cover the tray with tin foil and return to cook for a further 20-25 minutes.
  7. The aubergines are just right when they’re starting to dissolve slightly, but still hold their shape.

 

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  1. I can’t wait to try this recipe! Also any recommendations for vegan eating out on Corfu would be gratefully received. Thank you :))

    • Hi Virginia!

      I hope you enjoy this recipe – it’s a firm weekly favourite in our house 🙂

      In Corfu Town itself you have to visit Rose’s Bakery (it’s in the old quarter, amongst the jewellery shops – a few doors down is one of the oldest, and most simple-looking of the original jewellery shops, and is run by a lovely old man who makes beautiful silver items and doesn’t sell tourist junk like a lot of them), which has the most amazing counter of vegan baklava! They also sell some made with honey, but just ask and they will fill a vegan box for you – it is DIVINE.

      Aside from this, there are lots of dishes you can order even in little tavernas – mostly the vegetable side dishes, salads, dips (although tzatziki) and briam – which is a Corfiot aubergine stew. I find in most places, just explaining that you’re a vegetarian who can’t eat cheese or eggs was fine – I had Greek salad minus feta for lunch most days, or some other version of a fresh salad and olives. As most vegetable dishes are cooked in olive oil, you don’t have to worry too much about checking. I learned a couple of phrases (which I can’t remember now, I’m afraid) just in case – but I didn’t need to use them. I’ve been to Corfu as a meat-eater, vegetarian and a vegan and have always had great food! I suppose the only thing I’d say as a vegan is to try to eat at more traditional Greek places rather than the really touristy ones, which cater more to the ‘chicken, pizza, steak and chips’ crowd. There are loads of Greek side dishes that are naturally vegan 🙂

      Do let me know if I can be of any further Corfu assistance – I love it dearly!

      Lx