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- 2 aubergines cut into 2-3cm chunks
- 4 tbsp olive oil
- 4 tbsp white wine vinegar or lemon juice
- ½ tsp dried oregano
- 1 clove of garlic, crushed
- 1 tbsp fresh mint, chopped (or 1 tsp dried mint)
- 25g/1oz vegan Parmesan-style topping such as Parmazano (or grated vegetarian Parmesan-style cheese for non-vegans).
When all the aubergine is cooked, return to the pan and add the oregano, mint, garlic and vinegar.
Simmer on a low heat for around 3-5 minutes, until soft and tender.
When cooked, sprinkle with the cheese/cheese substitute (optional).
Alternatively, marinate the aubergine in oil, vinegar, garlic and herbs. Thread onto skewers and cook on the barbecue.
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Excellent. Another aubergine recipe to add to my collection. We have sewn a packet of aubergine seeds and to our surprise they have all germinated. We are the proud owners of 26 aubergine plants. We will have to give most away but I wanted to have a range of recipes I could use on the glut I forsee us having.... and I'm bored with moussaka!
ReplyDeleteI usually cook aubergines with tomato as a casserole dish. This recipe looks delicious, I will give it a try soon. Thanks for sharing.
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