Spicy Eggplants with Lemon Roast Olives

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

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

Starter
Gluten-free
Vegan

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(