Spicy Eggplants with Lemon Roast Olives

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

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.


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


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(