Creamy Roasted Aubergine
Dive into this creamy oven roasted eggplant. The perfect vegan side dish for Easter!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 1 Large eggplant
- 1 Tbsp of olive oil
- Salt and pepper to taste.
- 1 Clove of garlic.
Preheat your oven to 375.
Place your eggplant on a baking sheet and roast for about 45 mins.
Take out of the oven and let it cool before you slice it open.
Using a spoon, scoop up all the flesh and place in a bowl.
Add salt, pepper and grate your garlic clove. Mix thoroughly until you get a creamy texture.
Serve your roasted aubergine in a bowl and garnish with olive oil.
Enjoy with some flat bread, or any bread of your choice.