Marinated Aubergines a la Ottolenghi

|Marinated Aubergines a la Ottolenghi|red chilli|3 medium sized aubergines6 tablespoon olive oilsea saltblack pepper5 tablespoon lemon juice1 small red chilli3 tablespoon parsley coriander or basil finely chopped1 garlic clove finely chopped|Preheat the oven to 200C/390F/Gas Mark 6 and line a baking tray with parchment paper. Trim both ends of the aubergine the cut each in two equal sized halves width ways. Now cut each piece into six to eight wedges depending on the initial size of the aubergine. Try to obtain roughly equal sized wedges.Generously brush the wedges with olive oil place on tray skin side down and season with salt and pepper. Bake in the middle of the oven for 20 - 25 minutes or until the tips have turn brown and the weges feel soft to the touch.Meanwhile prepare the marinade. In a large bowl mix together 5 tablespoons of olive oil lemon juice chopped red chilli (if you like it less spicy discard the seeds) herbs garlic salt and pepper.As soon as the aubergine is done mix them into the bowl of marinade while still hot and carefully stir (try not to mash the wedges) until everything is well covered. Serve after an hour or so at room temperature.|30.00 minutes|1|http://www.deliciousdays.com/archives/2009/10/14/last-summers-favorite-antipasti...