Aubergine with herbs

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:

  1. Heat the oven to 210C/410F/gas mark 6½.
  2. Cut the aubergines into roughly 3cm squarish chunks.
  3. 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).
  4. Toss and spread over two large baking sheets lined with non-stick baking parchment.
  5. Roast for about 30 minutes – it’s important that the aubergines turn a good golden-brown colour.
  6. Remove from the oven and leave to cool down.

While the aubergines are cooking:

  1. 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.
  2. Transfer the chilli, garlic and oil to a large mixing bowl and add the cooked aubergine.
  3. Add the vinegar and herbs, mix, taste and adjust the seasoning as necessary.
  4. Serve warm or at room temperature.
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