Aubergines with preserved lemons
This vegetable dish would make an unusual addition to a picnic and is yet another great use for your preserved lemons.
| Aubergines with preserved lemons | |
|---|---|
 |
| Ready to wrap up and cook | |
| Servings: | 4 |
| Calories per serving: | 93 |
| Ready in: | 45 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
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Best recipe reviewAubergines, Auburn Jeans 3/5 Uses up your preserved lemons, that's all. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 aubergines
- 1 preserved lemon
- 4 teaspoons of the juice from the preserved lemon jar
- 1 tablespoon olive oil
- 3 tablespoons pine nuts
- ½ teaspoon chilli flakes (or to taste)
Mise en place
- Preheat the oven to 175°C (350°F - gas 4 - moderate)
Method
- Remove and discard the pulp from the lemon and chop the rind into slivers
- Cut each aubergine in half lengthwise and make deep slits in the flesh and push the preserved lemon peel into the slits
- Brush the flesh side of the aubergine with olive oil and drizzle with the preserved lemon juice
- Sprinkle the pieces with the chilli flakes and pine nuts
- Wrap each half in its own foil parcel and bake for 20 minutes
- Allow to cool
Serving suggestions
Serve at room temperature
Variations
Use garlic olive oil or add slivers of garlic into the slashes.
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