This is a regular vegetable side in our family, especially when aubergines are at their peak, which is mid-summer to mid-autumn. For dishes such as this with a single star ingredient, make sure you select one of the freshest and best quality. There are many varieties and shapes which are good for specific purposes. I usually buy the elongated variety, carefully selecting the freshest, medium to small size and youngest available; most importantly it should be heavy for its size, and the skin should be tight and unblemished.
These roasted aubergines are perfect for a LCHF lasagne, moussaka and aubergine parmigiana.
Serves 2 as a side vegetable
4 firm medium sized aubergines
20ml extra virgin olive oil
1 tsp dried oregano leaves
sea salt and freshly cracked pepper
Sprinkling of my dukkah, recipe following
For the aubergine: slice the aubergines lengthwise, 1 cm thick. Place them on a prepared, baking paper lined tray; brush with olive oil and season with sea salt and the cracked pepper; this helps the aubergines caramelise, plus it ensures your aubergines will be flavoursome.
Roast for 15 – 30 minutes until golden. Serve with a drizzle of olive oil and garnished with freshly chopped parsley, oregano, a sprinkling of cumin or dukkah.
Cooking on the Bay Dukkah
This recipe is my Cooking on the Bay version. Once you have made it a few times, adjust the ingredients and quantities according to your personal taste.
140g macadamia nuts
100g almonds
100g hazelnuts
100g pistachios
60g pine nuts
150g pumpkin seeds
120g sesame seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tsp dried chilli flakes
1 tbsp sea salt and freshly ground black pepper to taste
In a dry pan, lightly toast all the ingredients separately, with the exception of the chilli, salt and pepper.
