Aubergines w/ Apple Cider Vinegar & Walnuts

Serves 4

The flavours in this recipe are inspired by one of my favourite Greek dishes, Melitzanosalata. It’s more of a reconstructed nod to it rather than a recreation and it’s become a favourite with my family.

Preheat the oven to 200’C.

Slice the aubergines into rectangular wedges and lay them out on a large roasting tray. Drizzle on 2 tablespoons of olive oil and sprinkle generously with sea salt. Toss well and roast for about 35-40 minutes until tender and soft. Toss them once in the middle.

Whisk together the remaining olive oil, apple cider vinegar and maple syrup. Mince the garlic and add it to a medium serving bowl with the vinegar mixture.

Roast the walnuts in the oven for about 5 minutes until golden. Then roughly chop them.

Add the warm walnuts and aubergines to the bowl and toss them well in the dressing. Serve warm or cold.