For my second Sunday I wanted to share a very easy and tasty way to eat Aubergines, or Eggplants if you live in North America or Australia. Very similar to Baba Ganoush, it is a vegan recipe to be served cold, and it is perfect for picnics and potlucks (if those are a thing where you live).
This recipe serves about 6 people as an appetizer. You can adjust based on how many Aubergines you are cooking
- 4 lbs of Italian Aubergines (about 4 medium ones)
- Juice from 1/2 lemon (about 2 tablespoons, can be adjusted to taste)
- 4 tablespoons of olive oil
- 4 minced cloves of garlic (can be adjusted to taste)
- Salt and pepper to taste
To start, wash the aubergines and poke 3-4 holes with a knife (this step is very important). Then line them up on a pan. No oil is needed.
Preheat the over at 180 C (350 F) and bake fot about 60-70 mins. When ready, the aubergines should look soft and deflated, and a knife should be able to go through them with no resistance. Take the aubergines out of the oven and let them cool down
Add salt, garlic, oilve oil and lemon juice, and then gently mash with a fork or a potato masher, then refrigetate. Serve alone or with some roasted peppers for colour and taste. If you ever get bored of this, try substituting the lemon for 200 ml of greek yoghurt
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