Roasted Aubergines

I'm slowly learning the benefits of quick & easy food. Sometimes i find myself in the kitchen for hours faffing around with dinner, which although i love doing, suddenly makes me look at the clock & realize it's 9.30pm. Celebrity chefs have long realized that many people do not have the time or inclination to spend hours over over food & Nigel Slater is probably at the foremost of this campaign (along with Jamie Oliver & a host of others but Nigel is one of my favourites) he's a huge fan of fresh & fast food, simply done. So over the last few weeks i have tried to cut down on kitchen time without compromising on goodness. Two of Nigel's most popular books are Real Fast Food & The 30 Minute Cook which are jam packed with lovely recipes which take no time at all. Saying that i think the reason i spend take so long in the kitchen is as soon as i'm almost finished something then i get an idea to make something else & all the pots & pans are out again. This coming week i'm going to try my hand at some new canapes (testing for this year Christmas party) That's right Houseboy, it's happening again, don't worry you are only on dishes this time. And hoovering. I will be doing some belated baking as i missed last weeks National Baking Week. Insert sad face here.

I was flicking through a Hugh Fearnley-Whittingstall cook book in Waterstones the other day & a variation of this recipe popped out at me. I couldn't remember the whole recipe by the time i got home, but i reckon this is pretty close.

Serves 4 as a side. 

Ingredients: 

• 3 aubergines
• 2 cloves of garlic
• juice of 1 lemon 
• 1 red chilli
• handful of fresh mint
• 3 tbsp olive oil
• s&p

Method: 

Start by popping the oven on at 180C then cut the aubergines into rounds about 1cm thick, sprinkle lightly with salt & set aside for 30 minutes. 

Finely chop the chili & mint, crush the garlic & mix all together with the olive oil & lemon juice. Season.

After 30 minutes have passed blot off any liquid which has formed on the aubergine & roast in the oven for 30 - 40 minutes. Turning half way through. When they are done take out, layer on a plate & drizzle with the marinade.