melanzane al forno con origano
for 6
4 large, round, firm aubergines
Maldon salt and freshly ground black pepper
olive oil
3 tablespoons dried oregano
1 tablespoon coriander seeds, roughly ground
3 garlic cloves, peeled and finely chopped
3 handfuls of rocket leaves
juice of 2 lemons
extra virgin olive oil
Wash the aubergines and cut off the stalks and base. Slice into 1.5 cm thick discs. Place the discs in a large colander and sprinkle with salt. Put a plate on top with a heavy weight to push down on the aubergine slices. Leave for an hour.
Preheat the oven to 200°C/400°F/Gas 6.
Wash off the salt and the bitter juices and pat the aubergine dry. Line a large flat baking tray with foil, then brush this with olive oil. Sprinkle the surface with salt and pepper and some of the oregano, coriander and garlic. Place the aubergine slices close together on the tray. Brush the tops of the slices with olive oil and sprinkle with the remaining oregano, coriander and garlic. Bake in the preheated oven for 15–20 minutes. Turn the slices over when lightly brown, return to the oven and continue cooking for a few more minutes.
Wash and dry the rocket. Place a little rocket on each plate. Season with salt and pepper. Tear the baked aubergine slices in half and place over the rocket. Drizzle with the lemon juice and some extra virgin olive oil.