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I recently found a shop that stocks Baby Aubergines/Eggplants so whenever we are there, I fill a bag with them. They seem to keep really well in the fridge so I can safely stash them there and know that they are waiting for some new recipe I find or create to cook with them. This recipe I found on the BBC Good Food site and I chose it for its ease to put together.
I am making them the day before they're needed so they can be simply heated through whilst the brown rice and veggies that I will serve with them cook. A simple supper.
(Recipe from BBC Good Food website)
10-12 baby aubergines/eggplants, washed and halved lengthways
3 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp smoked paprika
2 tbsp lemon juice
1 garlic clove, crushed
Heat the oven to 190'C/170'C/Gas Mark 5.
Cut the flesh of the aubergines in a criss cross pattern but don't cut through the skin.
Mix the olive oil with the remaining ingredients and season and stir until thoroughly combined.
Place the aubergines into a large shallow baking dish cut sides up and then spoon over the marinade.
Roast until meltingly tender approx 40-50 minutes. (Checked mine at 45 and they were perfect!)
Serve over brown rice and some steamed veggies.
Enjoy!
