Serves 6 to 8 portions as a side dish
Preparation Time 20 minutes (excluding marinating time)
Oven Temperature 180°C
Roasting Time 20 to 30 minutes

• 3 to 5 medium aubergines
• 350ml red wine
• 2 sprigs fresh thyme
• 2 sprigs fresh mint
• 2 garlic cloves, crushed
• salt and freshly ground black pepper
• olive oil
• 1 bunch spring onions, chopped
• one handful of fresh, roughly torn mint leaves
• 45 to 60ml roasted pine nuts

1 Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.
2 Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.
3 Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.

Text and image: Home