Honey Roasted Aubergines
If you fancy a change from the more usual summer pickle then try these roasted baby aubergines marinated in a honey, fennel, chilli and red wine dressing, spoon on to pieces of hot pitta bread and drizzle with a little coriander dip for a tasty starter or part of a summery barbecue supper.
- Time: 30 min
Source: ocado.com
Ingredients
- of baby aubergines
- of salt
- of red wine vinegar
- of rowse honey pure & natural, 3 tbsp for the aubergines, 1 tbsp for the dip
- of fennel seeds, roughly crushed
- garlic cloves, thickly sliced
- lemon, thinly sliced
- bay leaves
- of greek yogurt, for the dip
- small bunch of fresh coriander, chop half and use half to garnish
- pitta breads, grilled and thickly sliced
- of olive oil
- of black pepper
- of crushed dried chillies