I made this as a side dish to go with lemon salmon fillets and if you close your eyes, play sounds of birds signing and direct a lamp at your face, you can almost imagine that you were having a garden barbecue in summertime.

Aubergine isn’t a vegetable (technically it’s a berry) which I don’t get very often because really I haven’t given it a fair shot as I’ve only ever made it in either Moussaka (which is on the same sloppy level as Shepherd’s Pie), or in salad’s when it has the potential to be fairly soggy. So I decided to roast it and with some peppers, garlic and our ol’ faithful rosemary to make this pretty scrummy side dish.

1 aubergine, cut into thin strips
1/2 of a yellow and red pepper cut into strips
3 sprigs of rosemary
2 cloves of garlic, very finely sliced
Fresh black pepper
Teeny drizzle of Worcestershire sauce
1 1/2 tbsp olive oil

Pre-heat the oven to 150 degrees.
Place the strips of aubergine around a large baking tray on parchment, making sure they’re evenly spaced.
Cut small slits on each slice of aubergine and slot the garlic in as you will.
Using half of the oil, drizzle it over the aubergines and turn them over so they’re well covered.
Place the peppers around the aubergine, along with the rosemary, Worcestershire sauce and a very generous amount of black pepper.
Drizzle the rest of the oil over the tray and place in the oven.
Cook in the oven for 25 minutes, remember to turn them over halfway through.
Serve in a warmed dish with either a lovely juicy fillet of salmon or lemon-y chicken.

Pretty simple but very tasty and fresh. I’m looking forward to making this again πŸ™‚