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:
Many streets like these:
And quite a bit of this:
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.
For this recipe, use a good non-stick roasting tray, or line a tray with parchment paper.
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!
- 6 baby aubergines
- 6 cloves garlic, minced
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
- 1 tbsp dried oregano
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- Slice off the stalk end from each aubergine and then slice each one in half lengthways.
- 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.
- Arrange the aubergine halves on the tray, flesh-side down, ensuring all have a good coating of the oil mixture.
- Cook for 25 minutes. When you remove them after this time the skins should be slightly wrinkly.
- Turn each half over, cover the tray with tin foil and return to cook for a further 20-25 minutes.
- The aubergines are just right when they’re starting to dissolve slightly, but still hold their shape.