Marinated Roasted Eggplant

…inspired by Ottolenghi

Ingredients for four servings:

• 2 medium to large eggplant, stalks trimmed

• Olive oil, 1/4 cup + for brushing on eggplant

• Salt and pepper

• 1/4 cup orange juice

• 1/2 tsp red chile flakes

• 2 tbsp tahini paste (optional)

• 1/4 cup chopped fresh herbs; we use 50:50 oregano and parsley

• 1 clove minced or pressed garlic

Method:

Preheat oven to 425 F.

Quarter eggplant lengthwise; larger eggplant can be halved across their width. You want wedges about the size you’d cut a potato for roasting. Brush with oil, sprinkle with salt and pepper and roast skin side down for 15 minutes until browned, and soft inside.

Mix remaining ingredients in a bowl. When the eggplant is done, gently transfer them to a shallow serving dish and drizzle with the sauce. Leave to cool until warm, around 20-30 minutes, then serve.

Note: we usually use freshly picked eggplant for this, but those times that production outstrips sales this is a go-to recipe for those fruits that are losing their gloss and starting to become soft.