Roasted Aubergine with Lemon

Ingredients

• Aubergines 2 medium
• Olive oil 4 tbsp (60ml)
• Garlic 2 cloves, minced
• Dried oregano 1 tsp
• Red pepper flakes (optional) 1/4 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Lemon 1, zest and juice
• Fresh parsley 2 tbsp, chopped (for garnish)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment.
2. Trim the ends off the aubergines, then cut each one into 8 wedges, about 2cm thick.
3. In a large bowl, combine the aubergine wedges, olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss well to ensure all wedges are evenly coated.
4. Arrange the coated aubergine wedges in a single layer on the prepared baking tray. Avoid overcrowding the tray, as this will steam rather than roast the aubergines.
5. Roast for 30-35 minutes, turning the wedges halfway through, until they are tender, golden brown, and slightly caramelised.
6. Once roasted, transfer the aubergines to a serving dish. Drizzle with the juice of half the lemon, sprinkle with the lemon zest, and scatter with chopped fresh parsley. Serve immediately.