Geometric Aubergine

Remember your geometry classes? Me neither. I always had the feeling I’d never use it in my life after high school. And I was right, I’m not even sure why I asked you that to be honest.

But take a look at this problem: How come this aubergine is so tasty? How did it get so soft?

Knowing that you are hungry like you didn’t eat for 4 entire lifespans, how much aubergines would you need to feel satiated in this actual life of yours.


  • 1 big aubergine

  • ½ cup tomato sauce

  • 8 big fresh basil leafs

  • Powdered onion

  • Powdered garlic

  • Dried marjoram or oregano

  • 1 spoon of olive oil (optional)

Find the X:

1 - Pre-heat the oven at 170°.

2 - Finely chop the basil leafs. Add them to a bowl, together with the tomato sauce, marjoram and dry spices. Mix in well and leave it aside for 15 min.

3 - Wash the aubergine properly and cut it in half, top to bottom, but don’t go through the skin of it.

4 - Make a deep cut in the half of the aubergine, but, again, not going through it. Make other smaller horizontal cuts. Spread olive oil in your hands and use them to spread it around the outside of the aubergine.

5 - With a tea spoon, pour the sauce into the cuts you made on the aubergine, be generous, don’t rationalize it. Finally spread a bit of sauce on the top of the aubergine.

6 - Put it in the oven for approx. 1h. It’ll be perfect when you pierce the aubergine with a fork closer to the skin and notice it to be really soft. To avoid burning, place the baking tray not too close from the source of heat. If your oven bakes from top down, place it in the middle rack.

7 - Leave it to cool for 15 minutes before serving if you don’t like third-degree burns on your tongue.

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