However, my stomach bug allows savory vegetables. I had enough energy to cook something up, and even try a new recipe. Aubergines are actually not very high on my list of favorite vegetables. I find them too tasteless, sometimes bitter, and don’t really like the texture when they are cooked. When I came across the idea of marinating them before roasting in the oven, I was hooked on. Today seemed the right day to try it. Even if the recipe would turn out inedible, my stomach bug would probably be as happy without lunch.
I can imagine this aubergine salad a good side dish for any BBQs or potlucks. Bon appetit!
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Cut the eggplants into halves lengthwise, then slice into 1/2 inch slices.
In a small bowl, combine vinegar with olive oil, garlic, basil. Season with salt and pepper.
Pour the mixture over the prepared eggplant and toss until well coated. Cover and let stand for at least 30 minutes.
Preheat oven to 200C/400F.
Lightly grease baking sheet. Spread the marinated eggplants in one layer onto the sheet and bake for 15-20 minutes, or until aubergines are tender.
In the meantime, roast the pine nuts in a dry pan over medium-low heat for a 4-5 minutes. Transfer cooked eggplants to serving bowl and toss with chopped spring onions, mint leaves and toasted pine nuts. Serve warm or at room temperature.
Wow…this is a great recipe…need to give it a shot soon !