Serves four, pictured here with Cauliflower Salad
A great dish for when aubergines (eggplant) are in season (Vegan, Gluten Free)
2 medium aubergines (eggplant)
3 cloves garlic – crushed
100mls olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons sweet paprika
1 teaspoons chilli flakes (optional)
½ teaspoon salt
2 tablespoon finely chopped preserved lemon skins
Heat oven to 200°c
- Chop aubergines in half lengthways. Score the flesh of each half with deep diagonal criss-cross scores, making sure not to pierce the skin.
- Mix the olive oil with the other ingredients
- Spoon onto the aubergines and spread it across the cut surface evenly and then place on baking tray.
- Bake in oven until soft (about 40 minutes).
Place half an aubergine on a plate and spoon a warm salad or roast vegetables over the top in a decorative manner.
Add a spoonful of yogurt if desired.
Serve with a green salad, or green beans.