Whether eaten as a main course, side dish or even a special sandwich filling, this delicious aubergine recipe from Yotam Ottolenghi and Verena Lochmuller’s new cookbook ‘Ottolenghi SIMPLE TOO’ is sure to hit the spot
IMAGE: JONATHAN LOVEKIN
This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good in so many situations: as a smart warm starter, a fridge staple to stuff into pita, or a side to go with meat, fish or a bowl of rice.
Aubergine with Capers and Dill
Servings: 4
Ingredients
- 2-3 aubergines, halved lengthways and each half cut into 3 long wedges (750g)
- 90 ml olive oil
- 3 garlic cloves, thinly sliced
- 50 g capers
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 15 g dill, finely chopped
- 2 tbsp tahini, to serve (optional)
- fine sea salt and black pepper
Instructions
- Preheat the oven to 220°C fan.
- Combine the aubergines with 60ml of oil, 1⁄2 teaspoon of salt and a good grind of pepper on a large parchment-lined baking tray. Roast for 25–30 minutes, until caramelised around the edges.
- Meanwhile, put the remaining 2 tablespoons of oil into a small saucepan along with the garlic, capers, tomato paste, 1⁄4 teaspoon of salt and plenty of pepper. Cook on a medium heat for about 5 minutes, stirring often, until the garlic is golden. Add the maple syrup and vinegar, cook for a final 2 minutes, then remove from the heat. As soon as the aubergines come out of the oven, pour over the dressing and toss gently until well coated. Set aside for 5 minutes, then fold through the dill.
- Transfer the aubergines, plus any dressing left on the tray, to a serving platter. Drizzle with tahini, if using, and serve.
Ottolenghi SIMPLE TOO by Yotam Ottolenghi and Verena Lochmuller, Ebury Press, £30. Photography by Jonathan Lovekin
