Baked aubergines

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1 small to medium aubergine per person

sliced sweet onion

1 garlic clove per aubergine

1 sprig of oregano per aubergine

1 chopped, skinned tomato per aubergine

olive oil

salt, pepper

Peel strips lengthwise from the aubergines, leaving about half the skin on them.  Cut a slit almost the length of one of the peeled sections and put slices of onion and garlic into the slits.

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Put the aubergines into an oven-proof dish with plenty of olive oil.  Cover the onion and garlic with chopped tomato and the sprigs of oregano , add salt and pepper and some more olive oil.  Aubergines soak up a lot of olive oil and it does bring out their flavour wonderfully.

Bake in the oven at 180 C for at least an hour, depending on the size of the aubergines, until they are well cooked.  They can be eaten straight from the oven, hot, or allowed to cool.  I left them overnight and served them cold with a dressing made by adding a spoonful of tahina (sesame seed paste) to the oil they were cooked in.  Serve them on their own or as part of a table of Turkish mezes: stuffed peppers, pickled peppers, stuffed vine leaves, hummus, olives……

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3 responses to “Baked aubergines

  1. Pingback: A Turkish lunch | olivesandartichokes

  2. I made this delicious dish yesterday and my husband made it his blipfoto photo of the day (see http://www.blipfoto.com/Pilipo). I used some of the olive oil from the baking dish, fresh lemon juice, and local yogurt for a dressing over both the aubergines and the salad, and saved the third aubergine to chop and use as a sauce for pasta. Looking forward to more aubergine dishes in Roujan and Pezenas in a few days!

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