Gastronomixs

Oven-baked aubergine with oregano

An authentic Italian dish — simple but full of flavour!

Adaptation by Frederik Koenders, former apprentice at Culiversum.

Oven-baked aubergine with oregano

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Ingredients

4

 

aubergines

3

 cloves

garlic

1

dl

olive oil

3

tbsp

fresh oregano

1

tbsp

coriander seed

 

  sea salt and black pepper

Preparation method

  • Cut the aubergines in slices approx. 2 cm thick.
  • Sprinkle with salt and cover with cling film.
  • Place a light weight on top and leave to marinate for about an hour.
  • In the meantime, finely chop the oregano and garlic, finely grind the coriander seeds and mix them all together with the olive oil to create a herb oil.
  • Pat the aubergine slices dry and brush them with a generous amount of the oil.
  • Bake them in an oven at 200°C for 15 to 20 minutes until golden brown.

Serving suggestions

  • As a vegetable side dish, e.g. with pork neck, quinoa, radish, tomato or fennel.
  • As the basis for a dish, such as a rocket and goat's cheese salad.

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