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!