Roasted Squid with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with smoky caramelized aubergine, finished with garlic, fresh herbs, and a bright lemon dressing for a Mediterranean-inspired seafood delight.
Ella x
Ingredients
- 1.2 kgfresh squid(cleaned and cut into rings and tentacles)
- 2 mediumaubergine(cut into 2cm cubes)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh mint leaves(torn)
- 2lemon(zested and juiced)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 210°C. Spread the cubed aubergine on a large baking sheet, drizzle with 3 tablespoons of olive oil, season with half the salt and pepper, and toss until evenly coated.
Tip: Cut aubergine into uniform sizes so they roast evenly and develop a golden exterior.
- 2
Roast the aubergine for 20 minutes, stirring halfway through, until golden and tender with slightly crispy edges.
Tip: Don't skip the stirring step to ensure even caramelization on all sides.
- 3
Pat the squid dry with paper towels and transfer to another baking sheet. Drizzle with the remaining 3 tablespoons of olive oil and season with the remaining salt, pepper, and red chili flakes.
Tip: Drying the squid prevents it from releasing excess moisture and helps it roast rather than steam.
- 4
Add the squid to the oven with the aubergine for the final 12-15 minutes of cooking, until the squid is opaque and just cooked through.
Tip: Don't overcook the squid or it will become tough and rubbery.
- 5
While everything roasts, whisk together the minced garlic, lemon juice, lemon zest, balsamic vinegar, and a pinch of salt in a small bowl to create the dressing.
Tip: Make the dressing ahead of time so the flavours can meld together.
- 6
Once the squid and aubergine are cooked, transfer both to a large serving bowl and pour the garlic-lemon dressing over them while still warm.
Tip: Tossing while warm helps the squid and aubergine absorb the dressing flavours.
- 7
Gently toss everything together, then scatter fresh parsley and torn mint leaves over the top.
Tip: Add the fresh herbs just before serving to maintain their bright colour and flavour.
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