Roasted Aubergine Slices
This to me is the ultimate way to preserve aubergines when they are fresh and at their best. I use the baked aubergine slices at breakfast time with bacon and eggs. Cubed and mixed in with sautéed mushrooms, they are delicious stirred into pasta, the slices are great to top grilled steak or chicken breasts and of course they make a very good salad
YOU WILL NEED
- 2-3 large aubergines (eggplant)
- Ina Paarman's Seasoned Sea Salt
- olive oil
Adjust the oven rack to the middle position. Preheat oven to 200°C. Slice the aubergines about 1cm thick, pack out on a large lightly oiled baking tray and season, one side only, with Seasoned Sea Salt.
Bake for 35-40 minutes.
Remove from oven and drizzle lightly with olive oil. Arrange on a plate. Sprinkle with fresh herbs for serving.
For longer storage: Pack the oil drizzled aubergine slices in layers in an airtight container and refrigerate for up to five days. The oven roasted aubergines will also freeze very successfully.