18 Apr Blackened Sweet Eggplant
Blackened Sweet Eggplant (Aubergine). A delicious and flavoursome dish with cumin, garlic, lemon, salt and pepper and your choice of fresh chopped herbs.
Blackened Sweet Eggplant
Servings 6-8 people
Ingredients
- 4 each eggplants (firm)
- pinch cumin seeds pounded
- 1 clove garlic pounded to a paste
- extra virgin olive oil
- 2-3 each lemons juiced
- salt
- freshly ground black pepper
- 1 handful coriander, basil or parsley chopped
Instructions
- Preheat the oven to its hottest setting.
- Place the eggplants on a tray and cook for 1 hour, until the insides are very soft.
- Remove from the oven, slit the skin and scrape out the insides.
- Add cumin and garlic, stir in and break up. Add olive oil to loosen. Squeeze in lemon juice and season to taste.
- If adding herbs, do this at last minute.
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