Roasted aubergine with red onions, yoghurt and lemon
( SERVES 4 )
Photo by Elizabeth Clarkson
This recipe was inspired by one in Yotam Ottolenghi's Jerusalem cookbook. The little aubergines make a great starter, but if you can find tiny vegetables, it could be served as a cocktail snack.
- Preheat the oven to 200C.
- Slice each aubergine in half, score the surface in a criss-cross pattern, then brush with a little of the oil and season with salt and pepper. Place in a roasting dish and bake for 35-40 minutes until golden and soft. For even more flavour, do this over a charcoal grill.
- Meanwhile, heat the remaining oil in a heavy frying pan until medium-hot. Add the onion and cook for 8-10 minutes or until really soft and starting to brown. Add the cumin and sumac and cook for 2 minutes. Remove from the heat.
- Make a sauce by pouring the yoghurt into a bowl, then adding the zest and juice of the lemon. Taste, then add salt if necessary and a good pinch of black pepper.
- Transfer the aubergine halves to a serving dish. Spoon over the sauce. Pile the onion on top with a little preserved lemon and parsley leaves. Serve as a starter or to accompany roast lamb.