Roast Spiced Aubergine


roast spiced aubergines

roast spiced aubergines

It’s been a while.  MY excuse is I’ve been reading paleo diet books and cookbooks.  Recently I’ve been getting more into the Paleo thing.  It seems like a great way to control what you put into your body, not just from the point of view of health, but also because it fits in nicely with a low carb lifestyle.  I wanted to come back with something nice and simple.  A whole roast aubergine cut into discs.  Really simple this.


  • 1 aubergine
  • some salt
  • some pepper
  • some tandoori spice mix
  • about a teaspoon of olive oil per disc

Smear all the ingredients with olive oil and the rest of the ingredients, then lay the discs out on some tin foil and bake at 250 degrees for 30 minutes.  They should lose some of their mositure and bitterness.  You’ll likely want to eat them like little burgers.  The skin is tough and not nice to eat, but certainly won’t do you any harm.  This would be a great side dish to some mild flavoured meat such as fish or chicken.


Why it’s good for you:

The olive oil is low in saturated fat, and the tandoori spice contains anti inflammatory compounds, and of course, the aubergine is a vegetable with high levels of soluble fibre.  If you can stand to eat the skins when they are charred like this, then you will get the added benefit of high levels of anthocyanins, which are anti-oxidants.

So, to sum up.  Natural anti-oxidants (anything purple seem to be particularly rich in anti oxidants), coupled with the significant anti inflammatory benefits of the spices (mainly turmeric) in the tandoori spice mix.  A great accompaniment to a lighter meat.


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