Moroccan Pan Roasted Aubergines


Baby Aubergines mean roasted vegetable that day. And for lunch, these work perfectly. These accompanied with a Moroccan dip, is a heavenly combination, when you eat such things after long diet programs. You could roast them in the oven and sit back, and turn them at regular intervals. But I somehow did not want to go through all that.


  1. 300 gm baby aubergines, cut in halves
  2. 100 gm tomato paste (not puree)
  3. 2 handfuls fresh mint leaves, chopped finely
  4. A handful fresh basil, chopped finely
  5. 1 leek, roughly chopped
  6. 1 tbspn Zatar
  7. Salt
  8. Extra Virgin Olive Oil

–          Heat a non-stick griddle to maximum and then reduce it to medium flame, just before you roast the aubergines.

–          In a large tray (preferably), pour in 2 tbspn of olive oil, add the mint, tomato paste, zatar, and season it and keep it aside.

–          Marinate your halved aubergines in this dip and keep aside for 2 min or so.

–          Place the aubergines cut-side down first and roast them for about 3-4 min or so on that side. Turn them and roast them for a min or so on the skin side.

–          While these are roasting, prepare your extra dip by adding basil and chopped leeks to the already made mixture.

–          Pour over the roasted aubergine and serve hot


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