This is Ottolenghi’s recipe as it was published in the Guardian.
- Aubergines (about 1.2 kgs)
- Salt (1 teaspoon)
- Freshly ground black pepper (1 pinch)
- Sunflower Oil (120 ml)
- Olive Oil (100 ml)
- Medium-hot Green Chillies (2, thinly sliced)
- Garlic (10 cloves, thinly sliced)
- White-wine Vinegar (1½ tablespoon)
- Basil (20 gm, shredded)
- Coriander (20 gm)
- Mint (20 gm)
- Dill (20 gm)
Steps to cook the aubergines:
- Heat the oven to 210C/410F/gas mark 6½.
- Cut the aubergines into roughly 3cm squarish chunks.
- Put in a large mixing bowl and add the salt, some black pepper, sunflower oil and most of the olive oil (save about 3 tbsp for frying the chilli and garlic).
- Toss and spread over two large baking sheets lined with non-stick baking parchment.
- Roast for about 30 minutes – it’s important that the aubergines turn a good golden-brown colour.
- Remove from the oven and leave to cool down.
While the aubergines are cooking:
- Heat the reserved olive oil in a small saucepan and fry the chilli and garlic for about a minute, until the garlic turns a pale golden – watch out that you don’t cook it further, or it may burn and go bitter.
- Transfer the chilli, garlic and oil to a large mixing bowl and add the cooked aubergine.
- Add the vinegar and herbs, mix, taste and adjust the seasoning as necessary.
- Serve warm or at room temperature.