Smoky Roasted Aubergine

I enjoy preparing lots of tapas style dishes which can be savoured with a glass of wine and some good company. My Smoky Roasted Aubergine is versatile option for entertaining as it can be served alone, as part of a salad or even as a topping for bruschetta. It can also be rolled up, pierced with cocktail stick and served as a canapé.

If you can’t find liquid aminos, you can also use tamari or a vegan worcester sauce.

As a rough guide, this recipe serves 4.

  • 1 aubergine
  • 2 tbsp. liquid aminos
  • 2 tbsp. smoked rapeseed oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Add the liquid aminos, smoked rapeseed oil, garlic powder, onion powder and all of the ground spices to a small dish then stir to combine. Set the mixture to one side then slice the aubergine in to thin discs, around 5mm thick.
Pre-heat the oven to gas mark 7, around 220 degrees. Brush both sides of the sliced aubergine with the mixture then place on baking tray lined with baking paper, spaced evenly apart.
Place the tray in the oven and cook for 10 minutes. Remove the tray from the oven and turn the sliced aubergine over. Return the tray to the oven and cook for a further 10 minutes, or until both sides are soft and golden.

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