Aubergines with preserved lemons

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Preserved lemons

This vegetable dish would make an unusual addition to a picnic and is yet another great use for your preserved lemons.

Ingredients

• 2 aubergines
• 1 preserved lemon
• 4 teaspoons of the juice from the preserved lemon jar
• 1 tablespoon olive oil
• 3 tablespoons pine nuts
• ½ teaspoon chilli flakes (or to taste)

Mise en place

• Preheat the oven to 175°C (350°F - gas 4 - moderate)

Method

1. Remove and discard the pulp from the lemon and chop the rind into slivers
2. Cut each aubergine in half lengthwise and make deep slits in the flesh and push the preserved lemon peel into the slits
3. Brush the flesh side of the aubergine with olive oil and drizzle with the preserved lemon juice
4. Sprinkle the pieces with the chilli flakes and pine nuts
5. Wrap each half in its own foil parcel and bake for 20 minutes
6. Allow to cool

Serving suggestions

Serve at room temperature

Variations

Use garlic olive oil or add slivers of garlic into the slashes.