Roast aubergine tapas

Trying to get rid of anaubergine has never been so tasty!

roast aubergine tapas

roast aubergine tapas


1 aubergine halved lengthwise into 2, 1 tablespoon garlic granules (alternatively use finely crushed garlic), ½ tablespoon ginger powder, ½ tablespoon black pepper powder, ½ tablespoon crushed paprika, 4 tablespoon olive oil, 1 leek chopped horizontally (alternatively, use long sliced red onion), 2 tablespoon sun flower seeds (alternatively, use sesame seeds), ½ tablespoon sugar, 1 tablespoon butter



  1. Make the marinade as follows: mix together 3 tablespoons of olive oil, garlic granules, ginger powder, black pepper powder and salt and give it a good mix.
  2. Make 3 slashes into the aubergine flesh such that the cuts are deep enough, but do not cut the skin of the aubergine on the opposite side.
  3. Holding the aubergine in your hand, use a spoon to drip the marinade into the aubergine cuts. Apply some marinade to the surface aubergine flesh as well. Keep aside for 2 hours.
  4. After 2 hours, apply some olive oil to the aubergine skin and pour the rest of the olive on the surface.
  5. Bake the aubergines at 200⁰C in oven for 50 minutes.
  6. In the mean time, add butter to a pan and roast the sunflower seeds.
  7. Then add the chopped leeks and sauté for about 6 – 7 minutes. Turn off the flame and sprinkle the sugar over it. Mix well and allow the sugar to melt.
  8. Remove the aubergines after 50 minutes and place them on a serving tray. Cut each aubergine half into 3 pieces.
  9. Layer the sautéd leeks on the aubergine and serve warm


Try a ti

If you are not a great fan of chilli, then substitute the chilli in the marinade with parsley and basil…or even mixed herbs will do.