Accidentally Vegan Aubergine Recipe
I find aubergines intimidating.
It’s not the girth that bothers me. There’s always some butter or a sharp knife for that. No, it’s the never quite knowing what to do with them.
Over the next few months, I’ll be trying random new things with aubergines, or eggplants if you’re that way inclined.
Hit me up with your ideas, the wackier, the better.
First up, this tasty roasted messy aubergine mash. Delish!
- 2 aubergines
- 1 bulb of good garlic. I like to use the purple french stuff
- smoked paprika
- 2 scallions
- 1 lime
- white mausu
- Pre-heat the oven to 180c
- Slice the aubergines along the length and drizzle them with oil and season them with the salt and paprika. Put the bulb of garlic separated in unpeeled cloves on the baking tray with the aubergines. Place the tray on the middle shelf and cook them for about 45 min or until soft when you insert a knife.
- When they are cooked bring them out of the oven and scoop the flesh out in a bowl. Add the juice of the lime and check for the seasoning. Spoon a couple of spoonfuls of white mausu and add the chopped scallions.