A whole roast aubergine is a beautiful thing – the crisp skin giving way to soft, juicy flesh that soaks up flavour like a delicious sponge. And if you’re the sort of person who thinks they need meat to feel full, I bet you an aubergine will do just as good a job as a chicken breast. These aren’t new or groundbreaking flavours, but the combination is so perfect there’s no reason to mess with it. This is a glorious roast for high summer, and will work just as well on the barbecue as in the oven. REBECCA WOOLLARD, FOOD EDITOR
PHOTOGRAPH TOBY SCOTT STYLING SARAH BIRKS
Whole roast aubergines with tahini sauce and Greek salad
SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR
MAKE AHEAD
If you want to serve these at room temperature as part of a summer spread, roast the aubergines and make the sauce up to 24 hours ahead. Bring both to room temperature before serving. Make the salad no more than 30 minutes before you want to eat.
FOOD TEAM’S TIPS