From Simple Too by Yotam Ottolenghi and Verena Lochmüller, this easy roasted aubergine recipe combines capers, dill and a sweet-savoury dressing for a simple, versatile dish with minimal fuss.
Aubergines with Capers and Dill
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.
Ingredients
Serves 4
Prep time: 5 minutes
Cook time: 35 minutes
- 2–3 aubergines, halved lengthways and each half cut into 3 long wedges (750g)
- 90ml olive oil
- 3 garlic cloves, thinly sliced
- 50g capers
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 15g dill, finely chopped
- 2 tbsp tahini, to serve (optional)
- fine sea salt and black pepper
Method
- Preheat the oven to 220°C fan.
- Combine the aubergines with 60ml of oil, ½ 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, ¼ 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.
Recipe extracted from Simple Too by Yotam Ottolenghi and Verena Lochmüller.
For the millions of home cooks who loved Ottolenghi SIMPLE, discover the pleasure of keeping things SIMPLE TOO.
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