A fragrant and flavoursome roasted aubergine antipasto salad, with aromas of the Mediterranean and a kick from the chilli. It is an excellent make-ahead dish as it can be served warm or at room temperature. Aubergines love oil – I have reduced the oil used in Yotam Ottelenghi‘s original recipe but if you wish to reduce it more I would recommend salting the aubergines first to draw some of the moisture out. This reduces the amount of oil the aubergines soak up when cooking whilst still obtaining soft roasted aubergine. Serves 3-4 as a side.
Roasted Aubergine with Herbs
- 2 Medium Aubergines
- 1 tsp Salt
- Freshly Ground Black Pepper
- 8 tbsp Extra Virgin Olive Oil
- 2 Medium Green Chillies, thinly sliced
- 3 Garlic Cloves, thinly sliced
- 1 tbsp White Wine Vinegar
- 20g each of Fresh Basil, Mint, Coriander and Dill
- 75g Sunflower Seeds
- Heat the oven to 210 degrees C.
- Cut the aubergines into roughly 3cm squarish chunks. Put in a large mixing bowl and add the salt, black pepper and 6 of the 8 tbsp olive oil.
- Toss and spread over a large baking tray lined with nonstick baking parchment.
- Roast for about 30 minutes or until golden-brown.
- Remove from the oven and leave to cool down.
- While the aubergines are cooking, heat the remaining 2tbsp olive oil in a small saucepan and fry the chilli and garlic for about a minute, until the garlic turns a pale golden, stirring often so it does not burn.
- Add the chilli, garlic and cooking oil to a large mixing bowl and mix in the vinegar and herbs to make a chunky dressing.
- In the same pan used for the chilli and garlic, add the sunflower seeds and toast for 2-3 minutes, tossing regularly until golden brown.
- Add the cooked aubergine and sunflower seeds to the herb dressing, toss to cover. Serve warm or at room temperature.