Baked Aubergine with Pine Nut Parmesan

Baked Aubergine

One of my favourite non-raw meals, served with raw hummus, salad and Pine Nut Parmesan

The number one question I get asked is, “do you eat 100% raw all the time”.  I certainly have done for long periods of time, I probably will do again, but right now the answer is, “no”.  So then the question is, “what do you eat that’s not raw?”.

Apart from the Big Macs & Red Bull*, this Baked Aubergine recipe has quickly become a favourite.

So because of the amount of times I get asked for this stuff, I wanted to occasionally throw in a cooked recipe.  It’s in the Main Meals category right now, but when we’ve got a few recipes together, I’ll add a Cooked Plant-Based category, so you can dip in as and when you need to.

To add some raw food to this particular dish, I’d add a salad, some Pine Nut Parmesan and some raw hummus.

 

*Hopefully it’s obvious this is a joke.  Just checkin’ though 🙂

Recipe

Baked Aubergine
  • 2 large aubergines
  • 4 tablespoons olive oil
  • 2 cloves garlic, sliced thinly
  • 1/4 teaspoon salt
  • A few grinds of pepper
  • 1/4 teaspoon smoked paprika
  • 2 pinches of cumin
  1. Preheat the oven to 240 C / Gas 9 (460 F). Cut the aubergines in half lengthways. Place on a baking tray on baking parchment, skin side down.
  2. Score the flesh of the aubergine lengthways and push garlic pieces into the slits. Drizzle aubergines with olive oil and sprinkle with salt, pepper, smoked paprika and cumin.
  3. Bake in preheated oven for about 30 minutes. Halfway through roasting, drizzle again with the remaining olive oil.

For the tomatoes

  • 1 cup baby tomatoes
  • 2 teaspoons olive oil
  • 2 pinches salt
  1. Toss all three ingredients together in a bowl.
  2. Add to the baking aubergines after 20 minutes, so they get 10 minutes in the oven.

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17 Comments

  1. Bosha
    Reply
    Posted

    Hello James,
    I do not see the Parmesan, I guess you put it later, just before the service?
    Thank you for this surprising but adictive recipe.
    It is hot right now, so I would try for a cool day …
    Nice day and thank you for your wonderful enriching ideas.

    excuse my bad English

  2. Christina
    Reply
    Posted

    Hi Russell,

    this recipe is really so cool and sooooo gooood! I love oven roasted vegetables and my traditional “Christina recipe” is (from my italian aunt!) to stuff eggplants, zucchinis, red bell peppers , and firm ripe tomatoes with a delicious stuffing of “their own meat, pulled out minced and mixed together” with breadcrumbs, lemon juice, olive oil, garlic, basil or parsley and (vegan) parmesan “cheeze”…Great, but boring within the years! Your recipe is delicous as simple as it is – and it inspired me to try it with chermoula! Before baking/roasting the veggies in the oven, I brushed all with spicy chermoula mixed with olive oil (moroccan style) it goes perfectly great with the hummus when served….!!!It is easy to prepare chermoula and/or also possible to brush the veggies after roasting….both is delicous…but different! Russell, try chermoula spicing, it will really highlight you and give you a lot of beautiful visions for new combinations of veggie food and dishes…! Thanks for your brilliant recipes! Kisses, Chrissie

  3. Amy Hartman
    Reply
    Posted

    I can’t believe how insanely generous you are. I can not say thank you enough! THANK YOU. This is my 5th recipe I’ll try, and my 6-year-old begs for the other 4. You’re a mommy’s angel. Thank you Russell.

  4. Claudia
    Reply
    Posted

    Hi Russell,

    I have one favor to ask. Could you please try to add the number of servings your recipes are written for? It would be helpful. This one seems like it could serve at least two. Thanks so much, Claudia

    • Russell
      Reply
      Posted

      Will do 🙂

      I’d eat this on my own, but I know some people could share between two, which means that servings are reliant on how hungry you are 🙂

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