John Myers
Side Dish: Hot Oven Aubergines
The perfect side dish: hot oven aubergines recipe with a picture and simple step-by-step instructions.
for the paste:
- 310 g Red grilled peppers from the glass, drained weight
- 3 tbsp Tomato paste
- 1 Pc. Clove of garlic
- 1 tsp Each, ground coriander, cumin
- 2 tbsp Smoked paprika powder
- Salt pepper
- 1 Msp Ground fennel
- 1 tsp Chili powder or chili flakes
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Dice the washed aubergines bite-sized and spread them in a baking dish. Process the ingredients for the paste in a blender into a smooth cream. Season to taste with salt and pepper. When it comes to chili powder, it all depends on how spicy it is, because there are big differences. You can also add half a teaspoon first.
- Mix 4 tablespoons of the paste with 1 – 2 tablespoons of maple syrup and cover and mix the aubergines with it. Store the remaining paste in a glass in the refrigerator, or freeze it. It will keep in the refrigerator for at least 3 – 4 days.
- Bake the aubergines in a preheated oven at 200 degrees circulating air (or 220 degrees top / bottom heat) for about 30 – 40 minutes.
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