Greek
Greek
Sun-drenched Salmon Fritters with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper slow-cook, and a finish...
Greek · Soup
Olive and caper Aubergine Ramen
Weeknight-friendly Aubergine Ramen with the olive and caper we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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