Josceline Dimbleby

Baked Sandwiched Aubergines

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Almost Vegetarian Cookbook
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

These soft baked aubergines are split and sandwiched with a paste of almonds, mint, garlic and black olives. They go well with simple chicken or vegetable dishes.

Ingredients

  • 50g (2oz) blanched almonds
  • 2 large garlic cloves, sliced

Method

Set the oven to preheat at Gas Mark 4/180°C/350°F. Put a dry frying pan over a fairly high heat. Add the whole almonds and stir them around for one or two minutes, just until they start to turn brown. Reserve a few whole almonds and put the remainder into the bowl of a food processor.