Roasted Squid with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Fresh squid might seem intimidating, but it's actually incredibly quick to prepare and cook. Roasting the aubergine alongside creates this wonderful caramelized sweetness that perfectly complements the tender squid, while the garlic, mint, and lemon keep everything bright and fresh. Squid is packed with protein and selenium, which is fantastic for your immune system, and the whole dish comes in at a very reasonable cost. This Mediterranean inspired meal never fails to impress, whether you're cooking for yourself or unexpected guests.
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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