(recipe from Australian chef Karen Martini)
. 4 large eggplants
. 200ml extra virgin olive oil
. 2-3 small red chillies
. 1-2 tsp sea-salt flakes
. 2 cloves garlic
. ½ bunch fresh oregano, leaves chopped
. 100ml red wine vinegar
Dressing the eggplant strips while they’re still warm allows them to absorb the maximum amount of flavour.
- Preheat barbecue hotplate to medium-high or preheat oven to 180°C.
- Cut eggplants lengthways into 2cm-thick slices. Set aside ½ the oil. Brush a little of the remaining oil on each side of each slice.
- Add eggplant to hotplate and cook on each side for 5-7 minutes or until charred. Or, if using oven, put eggplant on an oven tray and cook for 15-20 minutes or until soft.
- Meanwhile, use a large mortar and pestle to grind chillies, salt and garlic until combined. Add oregano and grind until a rough green paste forms. Stir in vinegar and reserved oil.
Cut each eggplant slice lengthways into 3 strips. Put in a large bowl, pour over dressing while eggplant is still hot and gently stir to coat. Serve immediately.
(Ardys note: the leftover pieces were delicious the next day, too!)