• 4 average size aubergines
  • 8 tablespoons of extra virgin olive oil
  • 8 spoons crushed hazelnuts
  • Salt
  • Black pepper
  • Sweet paprika
  • Hot chilli
  • Oregano
  • Honey
  • 1 thick slice of lemon
  • Greens to garnish (steamed kale, fresh arugula, valerian, parsley or coriander)

Oven roasted aubergines with hazelnut sprinkles

  1. Preheat oven at 200*C
  2. Wash the aubergines and pat them dry, slice them in half lengthwise and score them into a criss-cross pattern without cutting all the way into the peel
  3. Place them in a paper lined baking tray and place them in the oven and bake for 40-50 minutes until they become soft and slightly start to lose their shape.
  4. Take the tray out of the oven, drizzle 1 table spoon of olive oil on each aubergine so that it goes in-between the cubes, the oil will be soaked up (some prefer to add the oil before roasting, but this is the healthy version where the oil is not cooked at high temperature)
  5. Sprinkle salt, black pepper, sweet paprika, a pinch of hot chilli to taste and the oregano lightly on each aubergine
  6. Squeeze the lemon slice drizzling a little bit of juice on each aubergine, here and there, if you use too much it will overpower the other tastes
  7. Garnish with the greens
  8. Drizzle a little bit of honey with a small teaspoon
  9. Sprinkle the crushed nuts on top of each aubergine
  10. Bon appetite!



Zbigniew Ciemieniewski
Przetwórstwo Rolno-Spożywcze
Dzika 23
43-215 Jankowice

Steuer ID: PL9541599964
Online Shop: +48 509 339 244
Produzent: +48 515 394 021

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