Ingredients:

  • 2 large Aubergines (Eggplants), about 900g total weight
  • 1 tablespoon Coarse Sea Salt (for drawing out moisture)
  • 60 ml / ¼ cup Extra Virgin Olive Oil
  • 4 cloves Garlic, minced finely
  • 1 teaspoon Lemon Zest, freshly grated
  • 1 teaspoon Dried Thyme (or Oregano)
  • ½ teaspoon Flaky Sea Salt
  • ¼ teaspoon Black Pepper, freshly ground
  • 1 tablespoon Fresh Parsley, chopped
  • A squeeze of fresh Lemon Juice (optional)

Instructions:

  1. Preheat the oven to 220°C / 425°F. Line two large baking sheets with parchment paper.
  2. Trim the ends off the aubergines and cut them into 1-inch (2.5 cm) cubes.
  3. Place the cubes in a large colander and toss thoroughly with 1 tablespoon of coarse salt. Let rest over a sink or bowl for 30 minutes. This essential step draws out bitter juices and excess water.
  4. Rinse the salted aubergine thoroughly under cold water to remove the salt. Pat the cubes completely dry using a clean tea towel or kitchen paper. Thorough drying is crucial for caramelisation.
  5. In a large bowl, combine the olive oil, minced garlic, lemon zest, dried thyme, flaky salt, and black pepper. Add the dried aubergine cubes and toss until every piece is lightly and evenly coated with the seasoned oil.
  6. Spread the seasoned aubergine evenly across both prepared baking sheets. Crucially, ensure the pieces are in a single layer without touching. (Crowding will steam the vegetables instead of roasting them.)
  7. Roast in the hot oven for 15 minutes. Remove the trays, flip the aubergine pieces using a spatula, and return to the oven for an additional 10–15 minutes, or until the edges are deep golden brown and the interior is completely soft and yielding.
  8. Transfer the roasted aubergine to a serving dish. Drizzle with a tiny squeeze of fresh lemon juice (optional, for brightness) and sprinkle generously with the chopped fresh parsley. Serve immediately, or at room temperature.