Honey Roasted Aubergines

Brought to you by:

Rowse

Prep time: 15 mins

Cook time: 15 mins

If you fancy a change from the more usual summer pickle then try these roasted baby aubergines marinated in a honey, fennel, chilli and red wine dressing, spoon on to pieces of hot pitta bread and drizzle with a little coriander dip for a tasty starter or part of a summery barbecue supper.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

500g baby aubergines
4 tbsp olive oil
1 pinch salt
1 pinch black pepper
150ml red wine vinegar
4 tbsp Rowse honey Pure & Natural , 3 tbsp for the aubergines, 1 tbsp for the dip
1 tsp fennel seeds, roughly crushed
½ tsp crushed dried chillies
4 garlic cloves , thickly sliced
½ lemon , thinly sliced
2 bay leaves
150g Greek yogurt , for the dip
1 small bunch fresh coriander , chop half and use half to garnish
6 pitta breads , grilled and thickly sliced

Method

Step 1

Cut the aubergines in half, leaving the stalk on. Arrange cut side uppermost in a roasting tin, make criss cross cuts over the flesh with a small sharp knife then brush with the oil and sprinkle with salt and pepper. Roast in a preheated oven, 200° C / 400° F /Gas Mark 6 for 15 minutes until golden.

Step 2

Meanwhile add the vinegar, honey, fennel and crushed chilli to a small saucepan. Stir in the garlic, lemon slices and bay leaves then season generously with salt and pepper. Warm the dressing in a small saucepan until the honey has dissolved.

Step 3

Pack the aubergines into a large glass jar or plastic container then pour over the hot dressing. Seal the lid in place and leave to cool. Chill in the fridge overnight.

Step 4

To make the dip, simply mix the yogurt with honey and chopped coriander and spoon into a small serving bowl. To serve, scoop a spoonful of the aubergines out of the marinade and on to a serving plate, garnish with a little torn coriander, then to eat, add an aubergine half to a piece of warm pitta bread and drizzle with the dip.