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Roasted Aubergine with Herb Olive Oil

Roasted aubergine with herb olive oil and balsamic drizzle

Overview​

This aubergine dish is built around a two-stage roasting method: first to soften and caramelise the flesh, then to absorb a late-added herb oil that carries garlic, thyme, rosemary, and chilli. Adding the oil toward the end prevents scorching while allowing the aubergine to soak up flavour and develop a glossy finish.

A small drizzle of balsamic vinegar at serving sharpens the dish and balances the richness of the olive oil.

Ingredients (serves 4)​

  • 1 large aubergine
  • 2 tbsp olive oil (for initial roasting)
  • salt

Herb olive oil​

  • 1 tsp rosemary leaves
  • 1 tsp thyme leaves
  • pinch chilli flakes
  • pinch salt
  • 2–3 tbsp extra-virgin olive oil

To serve​

  • small drizzle good balsamic vinegar

Method​

1. Prepare the aubergine​

  1. Cut the aubergine into large cubes or thick slices.
  2. Toss lightly with olive oil and salt.

2. Start roasting​

  1. Heat oven to 220 °C (200 °C fan).
  2. Spread aubergine on a tray in a single layer.
  3. Roast 20–25 minutes until softening and beginning to brown.

3. Prepare the herb oil​

  1. Grind rosemary, thyme, chilli flakes and salt together
    (use a grinder or mortar).
  2. Stir the mixture into the olive oil.

4. Finish the aubergine​

  1. About 15 minutes before the end, spoon the herb oil over the aubergine.
  2. Toss gently to coat.
  3. Return to the oven and roast until soft, caramelised and glossy.

5. Serve​

Transfer to a plate and drizzle lightly with balsamic vinegar just before serving.

Serving Suggestions​

Serve alongside roasted meats, poultry, or grain-based dishes.

Pairs especially well with:

Notes​

  • Aubergine absorbs oil readily; adding the herb oil late prevents it becoming greasy.
  • Grinding the herbs releases aroma and helps them disperse evenly.
  • Balsamic vinegar adds acidity and contrast without masking the herb flavours.