20110602

Roasted eggplant with garlic and mint

2 medium eggplants, cut into 5mm thick slices
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped

1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.

No comments: