Roasted Aubergine with Cumin Seeds

Sometimes simple is best and this certainly applies to one of my favourite side dishes ... Roasted Aubergine (also known as egg plant, melongene, brinjal or guinea squash ) with Cumin Seeds.

It's so simple to make and makes a fab side dish to both vegetarian and meat dishes.

1. Wash your aubergine and cut it into nice sized chunks

2. Put in a roasting tray drizzle with oil and coat generously with cumin seeds (I don't use salt but you can add some for seasoning if you prefer). I also add 3-4 cloves of garlic.

3. Roast in the oven for 10-15 minutes on about 140°C depending on your oven.

4. Eat hot or cold as a side dish or as a snack on it's own.

Last night I chose to add it as croutons to my red lentil soup ... yummy!