Fast Recipes

Calamari with spiced eggplant

For a fast and easy midweek dinner, barbecued calamari does the trick.
Will Horner

Eggplant becomes a substantial and aromatic base for this sustainably caught calamari. It’s also great piled on toast.



1.Preheat a barbecue to high or a char-grill pan over high heat. Heat half the oil in a large frying pan over medium-high heat. Add eggplant and cook, covered and stirring occasionally, until very soft and golden (12-14 minutes).
2.Add onion and cumin, and cook until onion has softened (3-4 minutes). Add garlic, turmeric and paprika, and cook, stirring, until fragrant (2 minutes).
3.Remove pan from heat, stir through lemon juice and 2 tbsp oil. Season to taste and add herbs just before serving.
4.Slice calamari into 5mm-thick rounds including wings, then toss in remaining oil. Grill calamari, turning occasionally, until just cooked and charred (3 minutes).
5.Spoon warm eggplant onto plates and top with calamari and herbs. Drizzle with oil and serve with lemon wedges.

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