{"id":8573,"date":"2019-03-28T09:50:59","date_gmt":"2019-03-28T09:50:59","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=8573"},"modified":"2021-05-06T14:33:50","modified_gmt":"2021-05-06T14:33:50","slug":"baked-aubergines-balsamic-vinegar-mint-lemon","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=8573","title":{"rendered":"Baked aubergines with balsamic vinegar, mint, and lemon"},"content":{"rendered":"<p>Baked aubergines with balsamic vinegar, mint, and lemon are a feast for your taste buds.<\/p>\n<div id=\"root\">Loading&#8230;<\/div>\n<p>    <script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '6093fcc4b1911c001776712b', center: true });\n    <\/script><\/p>\n<p>They are great to accompany meat, fish, cheese or a coloured bruschetta with <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/asparagus-pate-large\/\">asparagus pat\u00e9<\/a><\/strong>\u2013 as we did. \u00a0This recipe is an ace in the hole when you have unexpected guests (even vegan or vegetarian guests).<\/p>\n<p>You will be delighted with its zesty mix of flavours.<\/p>\n<h5>Recipe.<\/h5>\n<p>Baked aubergines with balsamic vinegar, mint, and lemon.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8574 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_ingredients.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_ingredients\" width=\"300\" height=\"211\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_ingredients.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_ingredients-78x55.jpg 78w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Serves 6<\/p>\n<h5>Ingredients<\/h5>\n<p>Eggplants 6<\/p>\n<p>Organic lemon 1<\/p>\n<p>Fresh mint 1 tuft (about 10\u00a0leaves)<\/p>\n<p><strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/7-olive-oils\/\">Extra virgin olive oil<\/a><\/strong> about the double amount of lemon juice<\/p>\n<p><strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/white-balsamic-vinegar-prelibato\/\">Prelibato white balsamic vinegar<\/a> <\/strong>same amount as lemon juice<\/p>\n<p>Salt to taste<\/p>\n<p>Ground\u00a0pepper as needed<\/p>\n<h5>Preparation<\/h5>\n<p>Preheat oven to 180\u00b0 C.<\/p>\n<p>Peel half lemon paying attention to take only the yellow part. Cut it into thin strips (alternatively, you can grate the lemon).<\/p>\n<p>To prepare the sauce: In a bowl mix the lemon peel, the lemon juice, extra virgin olive oil, and about ten mint leaves.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_blender.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8575 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_blender.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_blender\" width=\"300\" height=\"243\" \/><\/a><\/p>\n<p>Mix well and finely chop mint leaves by using an immersion blender (as an alternative you can pour all the sauce ingredients directly into a blender &#8211; as we did).<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_sauce.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8576 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_sauce.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_sauce\" width=\"300\" height=\"264\" \/><\/a><\/p>\n<p>Wash and clean the aubergines and divide them in half.<\/p>\n<p>Using a sharp paring knife, cut a diamond checkerboard pattern in each aubergine (the cuts should be fairly deep but be careful not to go through the peel).<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_carve.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8577 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_carve.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_carve\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Add a pinch of salt and ground pepper, then pour the sauce over the surface of the aubergines.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_season.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8578 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_season.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_season\" width=\"300\" height=\"246\" \/><\/a><\/p>\n<p>Pour half glass of warm water into the blender where you mixed vinegar, lemon, mint, and mix in any leftover bits. Pour this liquid into the pan making sure you pour it between the aubergines not over them. This ensures that the aubergines do not dry out during cooking and that you extract all the flavours from the sauce.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_liquid.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8579 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_liquid.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_liquid\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Bake in the oven at 180 \u00b0 (preferably ventilated) for about 15 minutes.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_baked.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8580 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_baked.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_baked\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Before serving, add a few more drops of balsamic vinegar and decorate with mint leaves.<\/p>\n<p>Pair this recipe with a good glass of dry white aromatic wine or sparkling wine.<\/p>\n<p>Enjoy!<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_recipe1_300.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8581 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/03\/aubergines_balsamic_vinegar_mint_lemon_recipe1_300.jpg\" alt=\"aubergines_balsamic_vinegar_mint_lemon_recipe1_300\" width=\"300\" height=\"196\" \/><\/a><\/p>\n<h5>Tips<\/h5>\n<p>We prepared a bruschetta with a delicious asparagus pat\u00e9. You can get the same extraordinary result by using our\u00a0<strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/asparagus-pate-large\/\">Asparagus pat\u00e9<\/a><\/strong>.<\/p>\n<p>As an alternative and to add colour, you can prepare a mix of coloured bruschetta by using our\u00a0<strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/sundried-tomato-pate-small\/\">sundried tomato<\/a> pat\u00e9<\/strong> or <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/cannonata-small\/\">cannonata<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baked aubergines with balsamic vinegar, mint, and lemon are a feast for your taste buds. Loading&#8230; They are great to accompany meat, fish, cheese or a coloured bruschetta with asparagus pat\u00e9\u2013 as we did. \u00a0This recipe is an ace in the hole when you have unexpected guests (even vegan or vegetarian guests). You will be [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":8583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-8573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8573"}],"version-history":[{"count":6,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8573\/revisions"}],"predecessor-version":[{"id":10764,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8573\/revisions\/10764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/8583"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}