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 Basil leaves
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.