This dish comes from Ottolenghi's first cookbook. This is a recipe I turn to time and time again, as it's a crowd-pleaser and keeps well overnight. I find this is the perfect dish to take along to a dinner party or BBQ. Serve as part of a vegetarian banquet alongside grain salads with tahini yoghurt, or accompany with grilled lamb for a light meal.
Serves 6 as a starter or side
3 small eggplants
Olive oil for brushing
Sea salt and black pepper
1 red chilli, seeded and finely chopped
2 tbsp finely chopped coriander
2 tbsp finely chopped oregano
1 clove garlic, crushed
3 tbsp lemon juice
4 tbsp olive oil
1 tbsp coarse sea salt
14 tsp freshly ground black pepper
Preheat the oven to 220 degrees. Trim the stalk end off the eggplants, then cut into strips.
Place eggplant strips an oven tray and brush with plenty of olive oil and season with salt and pepper. Bake in the oven for 15-18 minutes, until they are golden brown and totally soft inside.
While the eggplant is roasting, make the marinade. Simply put the ingredients in a bowl and mix well.
As soon as the eggplant come out of the oven, spoon the marinade over them and leave at room temperature for up to 2 hours.
This dish can be stored for a couple of days in the fridge, however, bring to room temperature before serving to ensure maximum flavour.