THYME-ROASTED AUBERGINES
- whenincalabria
- Aug 15, 2016
- 4 min read
Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch.
These thyme-roasted aubergines are super eay to prepare, requiring just a few ingredients and minimal effort, yet they are exceptionally delicious with a real WOW factor from their lovely thyme aroma.
The process is simple: the diamond-scored aubergine halves are salted and left to sweat for a while, then dried, brushed with olive oil, and roasted in the oven on a bed of thyme until tender, golden-brown, caramelised and wonderfully fragrant.
They can be served as light lunch or dinner, or as a side dish with other meals, grilled meats, or barbecues.
Scooped out of their skins and gently mashed, they also make an excellent dip or spread.
When properly roasted, the smooth, silky, and creamy flesh can be easily scooped from the skin. We usually enjoy them, two halves each, served in their skins.
For a non plant-based option: serve with a few slices of smoky Italian Scamorza cheese on the side.
Important: do not skip salting the aubergines before roasting. The salt will draw out much of their moisture and bitterness, and provides perfect seasoning for the final dish.
How to prepare:
THYME-ROASTED AUBERGINES
Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch - fast and easy to prepare, but with a great WOW factor.
Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE
INGREDIENTS:
Serves 2 as a light main course, or 4 as a side dish:
2 aubergines (mine were medium, just a little over 300g each)
Several sprigs of fresh thyme
Olive oil
Coarse sea salt
To serve:
Good quality Extra Virgin Olive Oil
Maldon salt
Lemon wedges
Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese
DIRECTIONS:
Gather all the ingredients.
Score the aubergines in a diamond pattern: Wash the aubergines and pat them dry. Cut them in half lengthwise. Score the flesh in a diamond pattern with a sharp knife all the way down to the skin, but making sure not to cut through the skin.
Draw out the aubergine water: Dust the flesh of the aubergine halves with coarse sea salt. Open the cuts to ensure the salt goes well into the flesh. Allow the aubergine halves to rest for about 30 minutes to draw out their water.
Pre-heat the oven: Meanwhile pre-heat the oven to 200°C/180°C fan/400°F
Brush the flesh with olive oil: Turn the aubergine halves upside down over the sink or a bowl and gently squeeze to remove their juices, then dry the surfaces with paper towels. Brush the flesh of the aubergines with olive oil.
Arrange the thyme sprigs on a lined baking tray: Cover a baking tray with parchment paper, then arrange the thyme sprigs on the tray in four piles.
Place the aubergines on top of the thyme sprigs: Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly.
Roast the aubergines: Place the tray on the centre rack of the oven and bake for about 45-60 minutes, or until the aubergines start to collapse, the flesh is soft, and their cut sides golden-brown. My medium-sized aubergines needed 45 minutes.
Serve: Serve the aubergines with a drizzle of lemon juice and Extra Virgin Olive Oil, along with a dusting of Maldon salt. Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side.
TEXT-ONLY RECIPE
THYME-ROASTED AUBERGINES
Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch - fast and easy to prepare, but with a great WOW factor.
Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE
INGREDIENTS:
Serves 2 as a light main course, or 4 as a side dish:
2 aubergines (mine were medium, just a little over 300g each)
Several sprigs of fresh thyme
Olive oil
Coarse sea salt
To serve:
Good quality Extra Virgin Olive Oil
Maldon salt
Lemon wedges
Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese
DIRECTIONS:
Gather all the ingredients.
Score the aubergines in a diamond pattern: Wash the aubergines and pat them dry. Cut them in half lengthwise. Score the flesh in a diamond pattern with a sharp knife all the way down to the skin, but making sure not to cut through the skin.
Draw out the aubergine water: Dust the flesh of the aubergine halves with coarse sea salt. Open the cuts to ensure the salt goes well into the flesh. Allow the aubergine halves to rest for about 30 minutes to draw out their water.
Pre-heat the oven: Meanwhile pre-heat the oven to 200°C/180°C fan/400°F
Brush the flesh with olive oil: Turn the aubergine halves upside down over the sink or a bowl and gently squeeze to remove their juices, then dry the surfaces with paper towels. Brush the flesh of the aubergines with olive oil.
Arrange the thyme sprigs on a lined baking tray: Cover a baking tray with parchment paper, then arrange the thyme sprigs on the tray in four piles.
Place the aubergines on top of the thyme sprigs: Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly.
Roast the aubergines: Place the tray on the centre rack of the oven and bake for about 45-60 minutes, or until the aubergines start to collapse, the flesh is soft, and their cut sides golden-brown. My medium-sized aubergines needed 45 minutes.
Serve: Serve the aubergines with a drizzle of lemon juice and Extra Virgin olive, along with a dusting of Maldon salt. Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side.
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