Baked Aubergine





Its shiny coolness, contrasting against the warm, morning sunshine was delightful. Plump, firm to the touch, denoting its perfect ripeness, I could hardly wait to get these freshly harvested gems into the kitchen, surrendering to the steel blade of my cooks knife. Totally absorbed in creativity, conversation became superfluous as my hands roamed, lightly caressing its smoothness. I marvelled at the simplicity which would be required to prepare a perfect lunch: the richness of vieux comte, acidity of citron and sharpness of fresh green chilli. This combination to compliment the gentle creaminess of this magnificent aubergine would be a feast like no other...




Baked Aubergine

serves 2






  • 1 aubergine
  • ½ green chilli, seeded and finely chopped
  • 1 lemon, finely chopped zest and juice
  • sprig of fresh thyme, chopped
  • sea salt and black pepper
  • about 25g flavoursome cheese such as vieux comte or mature cheddar, grated
  • drizzle olive oil



Preheat the oven to 180C

1.Cut the aubergine in half, scoop out the flesh and roughly chop: Using the tip of a sharp knife, score a criss-cross through the flesh, taking care not to pierce the skin.

2.Combine the the chopped aubergine with the chilli, lemon zest and juice, chopped thyme and seasoning then pile back into the hollow aubergine skins. Sprinkle with grated cheese and drizzle with a little olive oil.

Bake in the preheated oven for about 30-40 minutes or until the aubergine is tender. Serve with green salad and fresh bread.










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