Aubergine & Honey Wedges (Berenjenas & Miel)
Aubergine & Honey Wedges (Berenjenas & Miel)
Open in Cookpad AppSteps
- 1
Chop the aubergine into small wedges, around 7.5cm (3in) long.
- 2
Set the oven to 220°C / gas mark 7 and line a baking tray.
- 3
Mix the polenta with the salt in a shallow bowl and coat the wedges generously with the mixture.
- 4
Place the wedges on the the baking sheet. Drizzle lightly with olive oil and bake for about 10-12 minutes, or until lightly golden and crispy and soft on the inside.
- 5
Serve with some extra sea salt and drizzle the honey on top. Makes about 20 wedges.
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