Ottolenghi’s Eggplant with Capers and Dill Recipe

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.

2–3 eggplants, halved lengthways and each half cut into 3 long wedges

3 garlic cloves, thinly sliced

2 tbsp tahini, to serve (optional)

fine sea salt and black pepper

Preheat the oven to 220°C fan-forced (240°C conventional).

Combine the eggplants 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 eggplants 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 eggplants, plus any dressing left on the tray, to a serving platter. Drizzle with tahini, if using, and serve.

This is an edited extract from Ottolenghi Simple Too by Yotam Ottolenghi and Verena Lochmuller. Photography by Jonathan Lovekin. Ebury Press, RRP $69.99.

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