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Moroccan-spiced baby aubergine

  • Timer Prep 10 min
    Cook 50 min
  • Chart 178.0 cal/
  • Chef hat Easy


Half juice and half slice into rounds the lemon. Peel and halve the garlic cloves.


  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Keeping the stalk ends intact, slice the aubergines lengthways and fan out the two halves.
  3. 3 Brush the cut sides generously with oil and place into a baking dish.
  4. 4 Put a lemon slice and a half-clove of garlic in-between the two halves of each aubergine.
  5. 5 Drizzle with the remaining oil and the lemon juice, and season with the spice mill.
  6. 6 Cover the dish with foil and roast for 40 minutes.
  7. 7 Remove the foil and roast for another 10 minutes, until just golden.
  8. 8 Serve drizzled with juices from the pan and scattered with fresh mint.
  • Average per serving
  • Calories 178.0kCal
  • Fat12.3g
  • Saturated1.9g
  • Salt0.09g
  • Carbohydrates7.0
  • Sugar6.2g
  • Protein2.9g
  • Fibre8.2g