Calamari with spiced eggplant
SERVES 4
Eggplantbecomesa substantialandaromaticbaseforthis
sustainably caught calamari. It’s also great piled on toast.
160 mlextra-virginoliveoil,
plusextratoserve
2 eggplant,cutinto
1.5cmpieces
1 redonion,coarsely
chopped
2 tspcuminseeds
3 garliccloves,crushed
3 tspfinelygratedturmeric
or1 tspgroundturmeric
2 tsppaprika
60 ml(¼cup)lemonjuice
1 cupflat-leafparsley,
coarselychopped,plus
extrasprigstoserve
1 cupcoriander,coarsely
chopped,plusextrasprigs
toserve
1.5 kgwholesouthern
calamari,cleaned,skinoff
Lemon wedges, to serve
1 Preheata barbecueto
highora char-grillpanover
highheat.Heathalftheoilina
largefryingpanovermedium-
highheat.Addeggplantand
cook,coveredandstirring
occasionally, untilverysoft
andgolden(12-14minutes).
2 Addonionandcumin,and
cookuntilonionhassoftened
(3-4minutes).Addgarlic,
turmericandpaprika,andcook,
stirring,untilfragrant(2minutes).
3 Removepanfromheat,stir
throughlemonjuiceand2 tbsp
oil.Seasontotasteandadd
herbsjustbeforeserving.
4 Slicecalamariinto5mm-
thickroundsincludingwings,
thentossinremainingoil.Grill
calamari,turningoccasionally,
untiljustcooked and charred
(3minutes).
5 Spoonwarmeggplantonto
platesandtopwithcalamari
andherbs.Drizzlewithoiland
serve with lemon wedges.