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Aubergine Bake
This is a rich and smoky aubergine bake which can be a quick but flavoursome mid-week meal.
Method
- Preheat the oven to 220C/ 200C fan. Cut the aubergines in half lengthways and score diagonal slashes across the flesh of each half. Lay cut side up in a roasting tin.
- Mix together the oil, Bart garlic paste, Bart smoked paprika and Bart oregano and season well. Spread the oil all over the cut aubergines, it will quickly soak into the flesh.
- Season the passata with the sugar and a good pinch of salt and pour that into the roasting tin as well. Bake in the oven for 30 minutes until the aubergines are soft through.
- Once the aubergine is cooked, use a fish slice to transfer them to plates, scatter over the crumbled feta and a few mint leaves.
