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Greek-Style Baby Aubergines

Name: Greek-Style Baby Aubergines
Ingredients: 6 baby aubergines; 16 cloves garlic, minced; 12 tsp lemon juice; 12 tsp extra virgin olive oil; 11 tbsp dried oreganoHeat the oven to 200°C / 400°F / Gas Mark 6.; 1 Slice off the stalk end from each aubergine and then slice each one in half lengthways.; 1 Add the minced garlic, lemon juice, olive oil and oregano to the tray and give it all a good stir, spreading it evenly across the surface.; 1 Arrange the aubergine halves on the tray, flesh-side down, ensuring all have a good coating of the oil mixture.; 1 Cook for 25 minutes. When you remove them after this time the skins should be slightly wrinkly.; 1 Turn each half over, cover the tray with tin foil and return to cook for a further 20-25 minutes.; 1 The aubergines are just right when they’re starting to dissolve slightly, but still hold their shape.

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6 baby aubergines
16 cloves garlic, minced
12 tsp lemon juice
12 tsp extra virgin olive oil
11 tbsp dried oreganoHeat the oven to 200°C / 400°F / Gas Mark 6.
1 Slice off the stalk end from each aubergine and then slice each one in half lengthways.
1 Add the minced garlic, lemon juice, olive oil and oregano to the tray and give it all a good stir, spreading it evenly across the surface.
1 Arrange the aubergine halves on the tray, flesh-side down, ensuring all have a good coating of the oil mixture.
1 Cook for 25 minutes. When you remove them after this time the skins should be slightly wrinkly.
1 Turn each half over, cover the tray with tin foil and return to cook for a further 20-25 minutes.
1 The aubergines are just right when they’re starting to dissolve slightly, but still hold their shape.