Roasted aubergine has a beautiful meaty texture, making it an all rounder for many sorts of dishes. It can be enjoyed as a salad, like this recipe, used as a ‘sponge’ to soak up delicious sauces, or paired with fresh vegetables or grilled meat.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
6 as side
Preheat the oven to 180–200°C (356-392°F)
Slice the aubergine into 1cm rounds, lay flat on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, turning halfway through, until golden on each side.
While the aubergines roast, make the dressing by mixing together mint, chilli, lime juice and olive oil. Season to taste and adjust mint, lime and chilli to your liking.
Serve the aubergines on a flat plate and drizzle with the dressing—enjoy hot or cold!