Roasted Clams with Aubergine

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss aubergine cubes with 3 tablespoons olive oil, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Roasting the aubergine separately ensures even cooking before combining with clams.

2. 2

   While aubergine roasts, prepare the clams by scrubbing under cold water and discarding any with broken shells or those that don't close when tapped.

   Tip: Dead clams are unsafe to eat, so this step is crucial for food safety.

3. 3

   Heat remaining 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.

   Tip: Watch the garlic carefully to prevent burning, which would make it bitter.

4. 4

   Increase heat to medium-high and carefully add the white wine to the skillet, stirring to deglaze the bottom. Let simmer for 2-3 minutes to reduce slightly.

   Tip: The wine reduces slightly and concentrates in flavor, creating a better sauce.

5. 5

   Add the cleaned clams to the skillet with the wine mixture. Cover with a lid and roast in the preheated oven for 10-12 minutes until clams begin to open.

   Tip: Clams open as they cook from steam; if any don't open after cooking, discard them.

6. 6

   Carefully remove the skillet from the oven. Stir in the roasted aubergine cubes, remaining thyme, lemon zest, and lemon juice. Return to the oven uncovered for 3-4 minutes to heat through.

   Tip: Adding the aubergine at the end prevents it from becoming mushy from the wine.

7. 7

   Transfer to serving bowls, distributing clams and aubergine evenly. Drizzle with some of the pan liquid and garnish generously with fresh parsley.

   Tip: Serve immediately with crusty bread to soak up the delicious broth.