Aubergine with kaper and dill
I love that color of subergine, so I will try any recipe. This one is also from Ottolenghi- with a few changes as always
Method
- 1
Prepare your Aubergine, toss with olive oil and salt and and place in an oven baking tray. Do not skimp on the oil here. The recipe calls for 60 ml. I think it is far too much but 4-5 tbsp works. Use baking paper it cuts down on the cleaning afterwards.
- 2
Roast in the oven for 30 minutes at 220 degrees fan. Or until the edges are charred and the aubergine are baked through
- 3
In a small sauce pan. Heta the rest of the olive oil, mix with the garlic, kapers, tomato paste,and a bit of salt and plenty of pepper. Cook until garlic slices are golden. Then add the maple syrup and vinegar. This is where you taste to make sure it is not too sweet nor too sour. Leave to cool for 5-10 minutes, then add the dill and mix well.
- 4
Remove aubergine from oven, smear the sauce well into the hot aubergine vedges.
- 5
Drizzle with tahini to serve.
Good to know
This is even better the day after. Leave out the tahini if you are storing the aubergine. Add tahini only to serve.I used these with charred romaine salad and lamb, but anthing goes. It is quite meaty and heavy, so a little goes a long way. But soo good and another aubergine recipe to add to your plan.
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