Beetroot salad

Herb-crusted aubergine with beetroot salad

Aubergines haven't been my favourite vegetable which is problematic as it is often the vegetable of choice on vegan/vegetarian restaurant menus. I find that is normally undercooked, overcooked or very oily. But in the last weeks I have bought the round variety at the farmers' market and they taste incredible. They are sweet and are very easy to cook.

  • Pre-heat oven to 160-180 degrees
  • Cut the aubergine into "steaks" about 2 cms thick.
  • Drizzle oil of choice
  • Season with coriander, marjoram, thyme, parsley, black pepper, cayenne, salt
  • Leave to marinade for 10-15 minutes (depending on how hungry you are)
  • Bake in the oven for 15-20 minutes
  • Remove from over and sprinkle herb crust mix on top. Bake until herb crust turns golden brown.