Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This has Greek Yoghurt so it is vegetarian but not vegan. For a vegan aubergine recipe, try our Roasted Aubergine with Tahini
1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper
2 tbsp chives, chopped
Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.
Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.
Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.
Once ready, add a dollop of Greek yoghurt on each half and sprinkle with chives.