Roasted Aubergine with pepper chutney!
This dish is honestly really easy to make and can be paired with a bed of lettuce or rice. You can also roast the aubergines in the air-fryer… I like to think that’s always a bonus 😉
Roasted Aubergine
Ingredients
- 2 large aubergines
- Olive oil to drizzle on the aubergine
- Salt & pepper to season
- Arugula optional
- ½ cup Cherry tomato
- 3 tbsp Labneh
- Dill for garnish
For the pepper paste:
- 1 bell pepper
- 1 tbsp olive oil
- 2 garlic cloves
- 1 tbsp coriander seeds
- Salt & pepper to taste
Instructions
- Preheat your oven to 350F, begin by cutting your aubergine in half, and then score them diagonally both ways. Add to a lined sheet pan, drizzle with olive oil and salt and pepper. Turn them over and roast for 30-40 minutes.
- While the aubergines are in the oven, prepare the bell pepper by drizzling olive, salt, and pepper cover with aluminum foil and pop in the oven. (you can use the same sheet pan as the aubergine)
- In a blender, add the roasted bell pepper with garlic, coriander seeds, salt, and pepper, and blend. Put aside.
- Assembly, take out the aubergine and press the scored aubergine with the back of a spoon pushing the flesh down. Add your arugula and cherry tomatoes to a plate, spread the pepper paste on the aubergine, and top with labneh.
- Finally, garnish with chopped dill. Enjoy!
