Japanese aubergines with garlic, olive oil and tomatoes

For a delicious vegetarian starter or snack try Kylie Kwong's simple Mediterranean-inspired aubergine dish
By Kylie Kwong
Japanese aubergines with garlic, olive oil and tomatoes
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 550 g aubergines, (ideally Japanese or Chinese)
  • 120 ml extra virgin olive oil
  • 7 clove garlic, finely diced
  • 1/4 bunch of thyme
  • 2 vine-ripened tomatoes, finely sliced
  • juice of 1 lemons
  • pinch of sea salt
  • pinch of cracked freshly ground white pepper

Tips and Suggestions

Chinese or Japanese aubergines can be found in Chinese or Japanese supermarkets and some supermarkets.

"Regular aubergines can be used instead of Japanese aubergines," explains Kylie. "I just happen to love the shape of Japanese aubergines. With some crusty bread, this makes a great snack or light lunch; it's also delicious as a side dish with a roast chicken or some grilled or roasted fish."


1. Preheat the oven to 180°C/gas 4.

2. Halve the aubergines lengthways, leaving the stems intact.

3. Place the aubergines in a single layer, cut-side up, in a lightly oiled roasting tin.

4. Drizzle with 80ml of olive oil, sprinkle with garlic, thyme sprigs and salt, and cover the tin with kitchen foil.

5. Bake for 45 minutes, or until aubergines are tender.

6. Remove the aubergines from the oven and increase the oven temperature to 200°C/gas 6.

7. Drizzle the aubergine with 20ml of olive oil and bake, uncovered, for a further 15 minutes, or until lightly browned.

8. Arrange the roast aubergine halves on a platter and top with tomatoes. Drizzle with the remaining olive oil and lemon juice, sprinkle with salt and pepper, and serve.

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