You can add other spices to these eggplants – smoked paprika, ground cumin, a few fennel seeds, that kind of thing. Serve as part of a mezze meal, or with bread and Greek salad, or with barbecued lamb cutlets.
4 medium eggplant (aubergine)
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
1 tsp coarsely crushed coriander seeds
2-3 wedges preserved lemon
¾ cup unsweetened yoghurt
1 Trim eggplant and cut lengthways. Score the cut surfaces with a small knife. Rub with oil and transfer to a shallow ovenproof dish lined with baking paper. Sprinkle generously with salt, pepper and coriander seeds.
3 Meanwhile, rinse preserved lemon wedges, dislodging and discarding the pulp. Pat rind dry and slice finely.