Marinated Aubergines a la Ottolenghi


Marinated Aubergines a la Ottolenghi


  • 3 medium sized aubergines
  • 6 tablespoon olive oil
  • sea salt
  • black pepper
  • 5 tablespoon lemon juice
  • 1 small red chilli
  • 3 tablespoon parsley, coriander, or basil, finely chopped
  • 1 garlic clove, finely chopped


  1. Preheat the oven to 200C/390F/Gas Mark 6 and line a baking tray with parchment paper. Trim both ends of the aubergine, the cut each in two equal sized halves width ways. Now cut each piece into six to eight wedges, depending on the initial size of the aubergine. Try to obtain roughly equal sized wedges.
  2. Generously brush the wedges with olive oil, place on tray skin side down and season with salt and pepper. Bake in the middle of the oven for 20 - 25 minutes or until the tips have turn brown and the weges feel soft to the touch.
  3. Meanwhile, prepare the marinade. In a large bowl, mix together 5 tablespoons of olive oil, lemon juice, chopped red chilli (if you like it less spicy, discard the seeds), herbs, garlic, salt and pepper.
  4. As soon as the aubergine is done, mix them into the bowl of marinade while still hot and carefully stir (try not to mash the wedges) until everything is well covered. Serve after an hour or so at room temperature.


This recipe will keep in a container in the fridge for several days.

Photo Credit: Jonny Hughes @jonny2love
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