Yotam Ottolenghi’s aubergines 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,” says chef Yotam Ottolenghi.

Aubergines with capers and dill recipe

Ingredients:
(Serves 4)
Prep time: 5 minutes
Cook time: 35 minutes

2–3 aubergines, halved lengthways and each half cut into 3 long wedges (750g)
90ml olive oil
3 garlic cloves, thinly sliced
50g capers
1tbsp tomato paste
1tbsp maple syrup
3tbsp apple cider vinegar
15g dill, finely chopped
2tbsp tahini, to serve (optional)
Fine sea salt and black pepper

Method:

1. Preheat the oven to 220°C fan.

2. Combine the aubergines 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.

3. 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 aubergines 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.

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

Ottolenghi Simple Too by Yotam Ottolenghi is published in hardback by Ebury Press, priced £30. Photography by Jonathan Lovekin. Available now