Marinated, roasted aubergines with mint and pine nuts

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Prep Time: 00:20
Servings: 8
Cooking Time: 00:30
  • 3-5 - medium aubergines
  • 350ml - red wine
  • 2 - sprigs fresh thyme
  • 2 - sprigs fresh mint
  • 2 - garlic cloves, crushed
  • - salt and freshly ground black pepper
  • - olive oil
  • 1 - bunch spring onions, chopped
  • 1handful - of fresh, roughly torn mint leaves
  • 45-60ml - roasted pine nuts
Also try using small aubergines for this salad.
Preheat the oven to 180°C.

Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.

Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.

Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.
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April 2023

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