Butternut and aubergine bake with a garlic herb vinaigrette

Print Friendly, PDF & Email

Ingredients (serves 6 as a side)

  • 1 butternut
  • 1 aubergine
  • 1tsp cinnamon
  • Olive oil
  • 1 onion
  • 1 garlic clove
  • Salt
  • 1.5 tbsp lemon juice
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • Feta
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander

Method

  1. Slice butternut and aubergine into rounds
  2. Drizzle with olive oil and cinnamon and roast butternut for about 20 minutes add the aubergine and roast for 15-20 minutes. Grill for 5-10 minutes.
  3. While this is roasting make the vinaigrette. Chop the onion and garlic. Mix together with the lemon juice, olive oil, cumin and cayenne pepper.
  4. Once the butternut and aubergine has grilled, top with the vinaigrette, feta an herbs.
  5. Serve as a side with basil pesto.