Jamie Magazine
By Jamie Oliver
55 mins
Super easy
serves 4
About the recipe
This light and vibrant dish is great food to enjoy with friends. Serve as a starter, or as part of a mezze platter so that people can dig in and help themselves.
Recipe From
Ingredients
4 aubergines
4 cloves of garlic
olive oil
1 heaped teaspoon dried oregano
½ a bunch of fresh mint (15g)
½ a bunch of fresh flat-leaf parsley (15g)
4 spring onions
50g blanched almonds
1 tablespoon baby capers
extra virgin olive oil
1 loaf of Greek bread or a few pitta breads
4 ripe tomatoes
1 lemon
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Cut 4 aubergines into 5cm-thick slices and arrange in one layer on a few roasting trays.
- Peel and finely slice 4 cloves of garlic. Make incisions in the aubergine, roughly the same size as the garlic slices, and pop a slice of garlic into each incision.
- Drizzle 1 tablespoon of olive oil over the aubergine, season with sea salt and black pepper, then sprinkle over 1 heaped teaspoon of dried oregano. Roast for 45 minutes, or until the aubergine is tender.
- Pick and finely chop ½ a bunch each of fresh mint and flat-leaf parsley (30g total), then trim and finely slice 4 spring onions. Toast 50g blanched almonds in a dry pan until golden, then roughly chop.
- Leave the aubergine until cool enough to handle, then chop into 1cm cubes and add to a bowl with the herbs, spring onions, almonds and 1 tablespoons of baby capers. Season, drizzle with extra virgin olive oil and mix well.
- Slice 1 loaf of Greek bread (or a few pitta breads), toast on a griddle and drizzle with extra virgin olive oil. Halve 4 ripe tomatoes and rub the cut side on the toast, squeezing to get a lovely tomato coating.
- Serve the aubergine tartare with the tomato toasts, and lemon wedges for squeezing over.
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