Roasted aubergines w/ gremolata
Aubergines are a super versatile vegetable and therefore they are one of my favorites. I always have them on hand. Add them to pasta, soups, stews, roasted like here or grilled. Either way they are delicious. Today we are roasting them in the oven and topping them off with a fresh and vibrant parsley, garlic and lemon gremolata.
To make a perfect roasted aubergine, you have to cut them in half, score and season them with a generous pinch of salt to draw out any moisture. After 30 minutes, pat them dry, rub with olive oil and roast for 40 minutes until tender and caramelized. You can keep them simple like this or try adding spices, fresh garlic cloves, herbs.
Recipe
serves 2 people
ingredients
2 medium sized aubergines
salt and pepper
olive oil
cherry tomatoes
almond ricotta (optional)
for the gremolata
20 gr of flat leaf parsley, minced
1 large garlic clove, minced
2-4 tbs of olive oil
1 lemon, zest and juice of
how to
Preheat your oven to 180°C.
Half your aubergines and score each halve by making vertical and horizontal incisions, be careful to not cut all the way through.
Season each halve with a generous amount of salt and leave to sit for 30 minutes to draw out the moisture.
Meanwhile make the gremolata by mixing the parsley, garlic, olive oil and lemon, set aside in the fridge to marinate.
Squeeze out the moisture from the aubergine halves and pat them dry.
Drizzle over some more olive oil and place cut side down on baking paper. At this point you could add more herbs and flavors like crushed garlic cloves, nutmeg, rosemary, wathever suits you!
Roast them for 20 minutes in the oven, after the first 20 minutes flip them over and roast for another 20 minutes to caramalise the tops.
Serve with the gremolata, chopped cherry tomatoes and ricotta on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
