4 medium-sized long aubergines
2 cloves garlic, peeled
extra-virgin olive oil
salt and pepper
2 cloves garlic, peeled
extra-virgin olive oil
salt and pepper
method
1. Preheat the oven to 350°F (180°C) mark 4.
2. Trim off the stalks, cut the aubergines lengthwise in half and make deep intersecting cuts in the exposed flesh to form a lattice design. Season with salt and freshly ground pepper. Sprinkle with the finely chopped garlic, pressing it down into the deep cuts in the flesh.
3. Oil a roasting tin and arrange the aubergines, cut sides uppermost, in a single layer. Sprinkle the cut surfaces with olive oil and bake for about 35 minutes or until the aubergines are tender and are lightly browned on the surface. Serve hot.
2. Trim off the stalks, cut the aubergines lengthwise in half and make deep intersecting cuts in the exposed flesh to form a lattice design. Season with salt and freshly ground pepper. Sprinkle with the finely chopped garlic, pressing it down into the deep cuts in the flesh.
3. Oil a roasting tin and arrange the aubergines, cut sides uppermost, in a single layer. Sprinkle the cut surfaces with olive oil and bake for about 35 minutes or until the aubergines are tender and are lightly browned on the surface. Serve hot.
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