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This recipe is really about those baby aubergines and the delicious olive oil that is infused with all the aromatics. This dish makes for the perfect brunch, with the added benefit the aubergines will last a couple of weeks submerged in the oil to use on anything else you want!

Ingredients

12 baby aubergines

Handful sea salt

1 bulb garlic

3 strips lemon rind

3 bay leaves

Pinch chilli flakes

Few sprigs of thyme or rosemary

Pinch pink peppercorns

750ml Aloades extra virgin olive oil 

Tahini dressing Ingredients:

1 tbsp tahini

1 tbsp yogurt

1 tbsp water

Few drops lemon juice

1 tsp honey

Garnish Ingredients:

250g Halloumi cheese

Pinch toasted almond flakes

Few basil leaves

4 sundried tomatoes

Method:

Preheated oven 160c FAN

Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour. 

Shake off the salt, place the aubergines on a kitchen towel and dry. 

Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.

Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar. 

Mix all the tahini dressing ingredients together and reserve.

Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.

To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.

A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.

Find out more about Aloades Olive Oil

Ingredients

Half onion, diced

2 tbsp oregano

1 tbsp smoked paprika

800g chicken, diced

2 cloves garlic, sliced

1.5 cups orzo pasta

1 cup white wine

1 pint chicken stock

Handful Kalamata olives

1 lemon, juice and zest

Salt and Pepper

Handful fresh coriander, chopped

1 preserved lemon, thinly sliced

Method:

Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.

Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.

Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.