Cumin Roast Aubergines with Chilli & Mint

Serves: 4 people

Difficulty: Easy

Roasting aubergines brings out their sweet flavour. Add a little chilli and mint and you’re onto a winner.

I’ve added some sweet roasted garlic too because it tastes amazing. This is a great salad to serve on it’s own or toss through some leaves to make it go further.


  • 2 large aubergines, sliced into thick slices
  • 4 garlic cloves, still in their skins
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • good pinch of sea salt
  • 1 red chilli, seeds removed if you don't like it fiery, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped
  • 2 teaspoons balsamic vinegar


1. Preheat the oven to 200°C / 400°F / gas 6.

2. Lay the aubergines on a baking tray, ideally in one layer, and add the garlic cloves.

3. Drizzle over half the oil and sprinkle over the cumin seeds. Rub all over the aubergines and sprinkle over a good pinch of sea salt.

4. Roast in the oven for 35 - 40 minutes, until the flesh is soft.

5. Remove from the oven and take the garlic out of their skins. Place in a pestle & mortar with the chilli and most of the fresh mint. Bash until soft and pour in the remaining olive oil and balsamic vinegar.

6. Lay the aubergines on a large plate and drizzle the aubergines with the chilli balsamic dressing. Sprinkle over the remaining mint and serve.

Anjali’s Tip If you fancy adding a little something special then crumble over some salty feta.

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