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Leave it to the roasted eggplant and briney capers to take your tastebuds to “absolute Flavour Town,” as Simon called it. (We’re quite certain this town lies somewhere in the Mediterranean!)

You will need

Serves 1

  • 1 eggplant
  • 20 ml olive oil

For the caper dressing:

  • 50 grams capers in olive oil
  • 1 lemon, juice only
  • 1/2 bunch dill, roughly diced
  • 100 ml olive oil

Rocket salad:

  • Rocket
  • Lemon juice
  • Olive oil

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5 mins to prep

15 mins to cook

  1. Step 1

    Place the eggplant directly over the stove flame and cook until blistered. Place in a bowl with the lid on to steam, then peel off the skin and leave to cool.

  2. Step 2

    In a pan on medium-low heat, add in the drained oil from the capers to heat, then place in your eggplant with some salt, and fry on both sides until golden brown. This should take around 5-10 minutes.

  3. Step 3

    In the meantime, roughly chop the capers and place them in a bowl with lemon juice, dill and olive oil. Season with salt and mix through.

  4. Step 4

    In a separate bowl, combine all ingredients for the rocket salad and mix well.

  5. Step 5

    Transfer your eggplant to a serving plate, topping with the caper dressing and serve with a side of rocket salad.

Recipe: Simon Toohey

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