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Roasted aubergines with mozzarella & olive dressing

Roasted aubergines with mozzarella & olive dressing

By Sami Darwish
10’ Prep time
35’ Cook time
45’ Total time
732 Calories
2 Serving

Summary

Make the most of seasonal aubergines in a veggie dish that’s heavy on the med vibes. swap out the cheese for a handful of toasted chopped nuts to make it vegan or go the other way and mix finely chopped anchovies into the dressing for added umami.
Sami Darwish 0 Followers

Step by Step

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Step 1

Preheat the oven to 190°C, gas mark 5. Score a criss-cross pattern in the cut sides of the aubergines. Put in a roasting tin in a single layer, brush with 2 tbsp olive oil and season; roast for 25 minutes.
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Step 2

Meanwhile, finely chop the olives and ½ the coriander leaves. Put in a bowl with the garlic and chilli. Stir in 2 tbsp olive oil, season and set aside. Tear the bread into 1-2cm pieces. Put on a baking tray, drizzle over the remaining 1 tbsp olive oil, toss to coat, then spread out evenly.
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Step 3

Turn the aubergines so they are cut-side down and return to the oven for 10 minutes, adding the tray of bread to the top shelf of the oven, until it is golden and the aubergines are tender. Divide the aubergines, cut-side up, between plates, spoon over most of the dressing, then tear over the mozzarella. Scatter the croutons on top, then spoon over the remaining dressing and sprinkle over the remaining coriander leaves. Squeeze over lime or lemon juice or splash with a little vinegar, if liked.

Ingredient

  • Olive oil
    Olive oil
    5 tbsp
  • Pitted green olives
    Pitted green olives
    40 grams
  • Red chilli
    Red chilli
    1
  • Garlic
    Garlic
    1 clove/s
  • Aubergines
    Aubergines
    2
  • Mozzarella
    Mozzarella
    125 grams
  • Sourdough bread
    Sourdough bread
    2 slice/s
  • Coriander
    Coriander
    25 grams
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