Roasted Aubergine Studded with Cherry Tomatoes

Roasted Abergine Studded with Tomatoes | Don’t Milk It

Oven roasted aubergine studded with sweet cherry tomatoes, and sprinkled with salt and pepper, a simple recipe that is perfect for a light lunch with salad or tabbouleh.

Roasted Abergine Studded with Tomatoes | Don’t Milk It

 

 

Roasted Aubergine Studded with Cherry Tomatoes

Makes: 1 – 2 Servings
Prep time: 5 mins
Cooking time: 35 mins
Storage: Best eaten on the same day but can be stored in an airtight container in the fridge for a few days and reheated to serve.

  • 1 Aubergine
  • 4 Cherry Tomatoes
  • Tablespoon Olive Oil
  • Salt
  • Pepper

Preheat oven to 200C fan/400F/gas mark 6.

Line a baking tray with parchment paper.

Wash the aubergine and cut green top off and slice in half lengthwise.

Score centimetre deep cut marks about an inch apart diagonally down one side and then do it again down the other way to make diamond score marks over the flesh side of the aubergine. Place on the prepared baking tray.

Cut cherry tomatoes and push inside the score marks you just made.

Sprinkle liberally with salt and pepper.

Pour over olive oil.

Put in the oven for about 35 mins or until soft.

Serve warm.

 

Roasted Abergine Studded with Tomatoes | Don’t Milk It

Roasted Abergine Studded with Tomatoes | Don’t Milk It

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