Jenny Morris’s Lemony Melitzána Salad

from Greedy Girl

To the sisterhood of shared recipes and the joy of learning from love. For Elsa Tslimigras – you arrived at my stove from across the sea with your warm smile, your mother’s secrets and a suitcase full of sunshine. In my kitchen, we spoke in garlic and olive oil, in handfuls of herbs, and in lemon laughter. You taught me the rhythm of Greek cooking, which lies not in measurements, but in memory. This salad is for that summer afternoon in Greece when every bite tasted of salt air and crushed origanum, and for later, when you brought the flavours of your home into mine.

SERVES 4

FOR THE ROASTED AUBERGINE

2 large aubergines, cut into thick halfmoons or wedges

3 Tbsp olive oil

1 tsp dried origanum

¾ tsp ground cumin

salt and freshly ground black pepper to taste

FOR THE LEMON DRESSING

juice of 1 lemon

zest of ½ lemon

¼ cup olive oil

1 tsp honey

1 clove garlic, finely grated

salt and freshly ground black pepper to taste

TO FINISH

50 g feta cheese, crumbled

½ tsp dried red chilli flakes

1 Tbsp roasted pine nuts

a handful of fresh parsley, roughly torn

lemon zest and viola flowers to garnish (optional)

LET’S ROAST THE AUBERGINE

1 Preheat the oven to 200 °C and line a baking tray with baking paper.

2 Toss the aubergine slices with the olive oil, origanum, cumin, salt and black pepper. Spread out the slices in a single layer on the lined tray.

3 Roast for 25–35 minutes, turning halfway, until golden and soft with crisped edges.

MAKE THE LEMON DRESSING

4 Whisk all the ingredients in a small bowl until emulsified.

LAYER AND SERVE

5 Layer the warm aubergine on a serving platter and drizzle generously with the lemon dressing. Scatter over the feta, chilli flakes, pine nuts and fresh parsley. Garnish with lemon zest and viola flowers, if desired, and serve warm or at room temperature. It’s gorgeous on its own or with flatbreads.