I made a Greek version of the Italian dish aubergine Melanzane. I used oregano instead of basil and feta instead of mozarella. I cooked the slices of aubergine in a touch of cinammon and some cracked black pepper.
I oven roasted some carrots with their stalks on in olive oil, black treackle and salt and pepper. By using treacle in the roasting dish you get a crispy thick coating on the carrots but the flesh of the carrot is slightly soft and very sweet.
Enjoy!
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