Name: Spicy Eggplants with Lemon Roast Olives
Yield: Serves 6 as a starter
Ingredients: 1 teaspoon ground cumin seeds; 500 ml(16 fl oz) hot water; 1 teaspoon ground fennel seeds; 1 teaspoon ground coriander seeds; ¼ teaspoon paprika; 2 large eggplants, cut in 1 cm(½ in) discs; 2 teaspoons brown sugar; 1 teaspoon salt; 2 cloves garlic, peeled and roughly chopped; 1 lemon, halved and finely sliced; 1 cup large green olives, stone in; 2 teaspoons fennel seeds; 125 ml(4 ¼ fl oz) olive oil

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Serve this with crisp, toasted pita bread and hummus for a superb starter. Eggplants also team well with roasted red meat and the olives are good in a mixed salad.

Ingredients

1 cup large green olives, stone in
1 lemon, halved and finely sliced
2 cloves

Method

Preheat oven to 200°C/400°F/Gas Mark 5. Put olives, lemon, garlic, fennel seeds and half the oil into a roasting dish just large enough to hold them and add 500 ml(

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Spicy Eggplants with Lemon Roast Olives

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of