Ottolenghi’s Roasted Eggplant Salad: Easy Eggplant Recipe

• 13⁄4 tbsp Quick Lemon Paste
• 2 tbsp Quick-Pickled Chilies
• 20 g pistachios, lightly toasted and roughly chopped
• 2 lbs large Italian eggplants (about 3 eggplants), trimmed and cut into 1-inch- thick rounds
• 10 tbsp olive oil, divided
• Salt
• Freshly ground black pepper
• 10 g dill, roughly chopped
• 5 g parsley, roughly chopped
• 10 g basil leaves, roughly chopped
• 11⁄2 tsp maple syrup

1. 1

   In a large bowl, toss the eggplants with 4 tablespoons of oil, 3⁄4 teaspoon of salt, and a good grind of pepper. Spread the eggplants out in a single layer on a parchment-lined baking tray and roast, turning over halfway, until deeply golden and cooked through, 30 to 35 minutes. Set aside to cool.

2. 2

   In a large bowl, mix together the dill, parsley, basil, Quick Lemon Paste (made of fresh lemon juice and salt), maple syrup, a pinch of salt, and the remaining 6 tablespoons of oil. Add the cooled eggplant and toss until well coated.

3. 3

   Arrange the eggplant on a plate and top with the Quick-Pickled Chilies and chopped pistachios.

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