Ingredients

• 3 big aubergines
• 4 tomatoes
• 1 white onion
• 1 teaspoon of cayenne pepper
• 1 teaspoon of cumin seeds
• 1 tablespoon of oregano
• 2 lemons
• 2 garlic cloves
• olive oil
• bread toasts to serve

Preparation

• Place in a small cup 2 spoons of oil, the lemon juice, salt and the garlic crushed
• Cut the aubergine in halves and cut inside so that the oil mixture penetrates
• Rub the aubergines with the mixture and place in a tray

• Place in the oven to cook for 15 minutes
• I don't take the skin off because they have rich nutrients but if you don't like it you can peel them after cooked
• In a saucepan put some olive oil, the cumin seeds, the oregano and the onion. Fry rapidly without burning before adding the aubergine.

• Saute for 5 minutes, and then add the tomatoes cut in pieces with the cayenne pepper
• adjust the salt and cover.
• Cook for 10 minutes more and serve in toast

• I served it with potato and egg salad

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Posted from my blog with SteemPress : https://ladyfont.000webhostapp.com/2019/10/cooking-aubergines-in-a-different-way-ladyfont-style

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