A simple eggplant dish packed with flavour. Topped with a vibrant vinaigrette dressing, it can be enjoyed on its own as a main or served as a satisfying side.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 2 – 3 medium eggplants (aubergines), thickly cut
- 3 Tbsp (45ml) olive oil
- Sea salt and freshly ground black pepper, to season
- 3 cloves garlic, skins on and whole
- 1 Tbsp (15ml) ground toasted cumin
- 2 Tbsp (30ml) olive oil
- Juice and zest of 1 lemon
- 100g soft feta, crumbled
- 80g quick-pickled pink onions, to serve
- Flatleaf parsley and mint, chopped to serve
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Method
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1Preheat the oven to 200°C.
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2In a bowl, toss the sliced eggplants in the olive oil and salt and pepper to coat evenly. Arrange in a single layer with the whole garlic cloves in the Le Creuset 32cm Classic Rectangular Dish.
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3Place in the oven for 15 minutes, remove, turn the eggplants over and roast again for 10 - 15 minutes. Remove from the oven. If the eggplants are golden on each side and tender, they are ready. Remove the soft, roasted garlic from the dish, add to a bowl, remove the skins and mash with a fork together with the cumin, remaining olive oil, seasoning and zest and juice of a lemon to taste.
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4Drizzle over the eggplants, top with crumbled feta, pink pickled onions and freshly chopped herbs to serve.
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5To make quick pickled pink onions, simply massage the sliced red onions in a bowl for 10 seconds (using your hands) with the juice of half a lemon and a generous pinch of salt.
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6Cook’s Tip: Add a dash of water and 30g mixed herbs to a blender with the cumin vinaigrette for a vibrant green dressing.
