THYME-ROASTED AUBERGINES

Four roasted aubergines on a baking tray with parchment paper. Two show their scored golden flesh, and two their black, dark, and shiny skins.

Creamy and soft, golden-brown caramelized aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch. 

Jump to: PICTURE RECIPE   TEXT RECIPE 

These THYME-ROASTED AUBERGINES are super easy to make, requiring only a handful of ingredients and little effort, yet they are exceptionally tasty with a real WOW factor due to their delightful thyme aroma.

The process is simple: the aubergine halves are scored, salted, and left to sweat for a bit. Then they are dried, brushed with olive oil, and oven-roasted on a bed of thyme until they become tender, golden-brown, caramelized, and wonderfully fragrant.

Two aubergines, a dish of olive oil, a bowl of salt, and sprigs of thyme on a wooden surface. Background is simple and natural.

They are great as a light lunch or dinner, or served as a side dish, grilled meats, or barbecues. When scooped out of their skins and gently mashed, they also make an excellent dip or spread.

Four roasted aubergines on a baking tray with parchment paper. Two show their scored golden flesh, and two their black, dark, and shiny skins.

Once roasted, their flesh becomes smooth, silky, and creamy, making it easy to scoop out from the skin. I typically serve them two halves each, in their skins.

Roasted aubergines on a baking sheet with a diamond pattern, garnished with thyme sprigs. Golden-brown texture, rustic feel.

For a non-plant-based choice, they are also nice served with a few slices of smoky Italian Scamorza cheese on the side.

Important: Make sure to salt the aubergines before roasting. The salt draws out excess moisture and bitterness, and provides seasoning for the finished dish.

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HOW TO PREPARE

Four roasted aubergines on a baking tray with parchment paper. Two show their scored golden flesh, and two their black, dark, and shiny skins.

THYME-ROASTED AUBERGINES

Creamy and soft, golden-brown caramelized aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch. 

Jump to: TEXT RECIPE 

Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE


INGREDIENTS: 

Serves 2 as a light main course, or 4 as a side dish: 

  • 2 aubergines (mine were medium, just a little over 300g each)
  • Several sprigs of fresh thyme
  • Olive oil
  • Coarse sea salt

To serve:

  • Good quality Extra Virgin Olive Oil
  • Maldon salt
  • Lemon wedges
  • Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese

DIRECTIONS:

1  Gather all the ingredients.

Two aubergines, a dish of olive oil, a bowl of salt, and sprigs of thyme on a wooden surface. Background is simple and natural.

2  Score aubergines in diamond pattern: Rinse the aubergines and dry them thoroughly with kitchen paper. Cut them in half lengthwise. With a sharp knife, score the flesh in a criss-cross pattern down to the skin, being careful not to pierce the skin.

Halved aubergines with scored surfaces on a wooden board, surrounded by a knife and a small bowl of salt, creating a rustic kitchen vibe.

3  Salt aubergines: Generously sprinkle coarse sea salt over the aubergine halves and into the cuts. Allow the aubergines to rest for about 30 minutes to draw out their bitterness.

4  Pre-heat oven: Meanwhile pre-heat the oven to 200°C/180°C fan/400°F

5  Brush with olive oil: Flip the aubergine halves over the sink and gently squeeze them to extract the juices and any remaining salt, then pat the surface dry with kitchen paper. Brush them with olive oil.

Halved aubergines with scored surfaces on a wooden board, creating a rustic kitchen vibe.Halved aubergines with scored surfaces on a wooden board, a pastry brush and a small white bowl with oil nearby.

6  Arrange thyme sprigs: Line a baking sheet with parchment paper, then add the thyme sprigs in four piles on top.

7  Add aubergines: Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly.

Baking paper-lined baking sheet with 4 piles of thyme on top, arranged vertically, against a brown wooden background.Four aubergine halves, arranged skin-side up next to each other on a lined baking sheet against a brown wooden background.

8  Roast: Position the tray on the middle rack of the oven and bake for about 45-60 minutes, or until the aubergines begin to collapse, the flesh becomes soft, and their cut sides turn golden-brown. My medium-sized aubergines required 45 minutes.

Four roasted aubergines on a parchment-lined baking tray. The aubergines are dark, glossy and sunken in, suggesting they are freshly baked.

9  Serve: Serve the aubergines with a drizzle of lemon juice and Extra Virgin Olive Oil, along with a dusting of Maldon salt.

Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side.

Roasted aubergines with thyme on black and white striped plates, garnished with lemon wedges on a wooden surface.

LINK2

TEXT RECIPE

Four roasted aubergines on a baking tray with parchment paper. Two show their scored golden flesh, and two their black, dark, and shiny skins.

THYME-ROASTED AUBERGINES

Creamy and soft, golden-brown caramelized aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch. 

Jump to: PICTURE RECIPE  

Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE

INGREDIENTS: 

Serves 2 as a light main course, or 4 as a side dish: 

  • 2 aubergines (mine were medium, just a little over 300g each)
  • Several sprigs of fresh thyme
  • Olive oil
  • Coarse sea salt

To serve:

  • Good quality Extra Virgin Olive Oil
  • Maldon salt
  • Lemon wedges
  • Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese

DIRECTIONS:

1  Gather all the ingredients.

2  Score aubergines in diamond pattern: Rinse the aubergines and dry them thoroughly with kitchen paper. Cut them in half lengthwise. With a sharp knife, score the flesh in a criss-cross pattern down to the skin, being careful not to pierce the skin.

3  Salt aubergines: Generously sprinkle coarse sea salt over the aubergine halves and into the cuts. Allow the aubergines to rest for about 30 minutes to draw out their bitterness.

4  Pre-heat oven: Meanwhile pre-heat the oven to 200°C/180°C fan/400°F

5  Brush with olive oil: Flip the aubergine halves over the sink and gently squeeze them to extract the juices and any remaining salt, then pat the surface dry with kitchen paper. Brush them with olive oil.

6  Arrange thyme sprigs: Line a baking sheet with parchment paper, then add the thyme sprigs in four piles on top.

7  Add aubergines: Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly.

8  Roast: Position the tray on the middle rack of the oven and bake for about 45-60 minutes, or until the aubergines begin to collapse, the flesh becomes soft, and their cut sides turn golden-brown. My medium-sized aubergines required 45 minutes.

9  Serve: Serve the aubergines with a drizzle of lemon juice and Extra Virgin Olive Oil, along with a dusting of Maldon salt.

Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side. 

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