Baked aubergines

Oven-roasted aubergines: meltingly soft inside, golden and flavoured with olive oil and herbs. A healthy, fry-free way to cook this sun-soaked vegetable, as a side or a main dish.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 132 kcal · 1 g protein · 6 g carbohydrate · 11 g fat

Ingredients

• 2 aubergines
• 3 tbsp olive oil
• 2 cloves of garlic
• 1 tsp herbes de Provence
• salt and pepper

Method

1. Cut the aubergines into slices or cubes.
2. Brush with olive oil, garlic and herbs.
3. Spread on a baking tray without overlapping.
4. Bake for 30 minutes at 200°C until soft and golden.

Nutritional benefits

Aubergine is low in calories and rich in fibre and antioxidants (especially in its skin). Baked rather than fried, it does not soak up excess oil and keeps all its slimming appeal. Vegan and gluten-free.

Variations and substitutions

• Parmigiana-style (baked with tomato and mozzarella).
• As aubergine caviar (blended).
• With miso or tahini.
• With crumbled feta.

Storage and making ahead

Keeps for 3 days in the fridge and can be reheated; delicious cold in a salad.

💡 Good to know

Do not skimp on the space between the pieces: packed too tightly, the aubergines steam instead of roasting and browning.

Read also

Discover more vegetarian recipes · vegan recipes · slimming recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: aubergines · olive oil · garlic · herbes de Provence · salt.

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