Name: Calamari with spiced eggplant
Yield: 4
Ingredients: 160 ml extra-virgin olive oil, plus extra to serve; 2 eggplant, cut into 1.5cm pieces; 1 red onion, coarsely chopped; 2 tsp cumin seeds; 3 garlic cloves, crushed; 3 tsp finely grated turmeric or 1 tsp ground turmeric; 2 tsp paprika; 60 ml (¼ cup) lemon juice; 1 cup flat-leaf parsley, coarsely chopped, plus extra sprigs to serve; 1 cup coriander, coarsely chopped, plus extra to sprigs to serve; 1.5 kg whole southern calamari, cleaned, skin off; Lemon wedges, to serve

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

Ingredients

160 ml extra-virgin olive oil, plus extra to serve

2 eggplant, cut into 1.5cm pieces

1 red onion, coarsely chopped

2 tsp cumin seeds

3 garlic cloves, crushed

3 tsp finely grated turmeric or 1 tsp ground turmeric

2 tsp paprika

60 ml (¼ cup) lemon juice

1 cup flat-leaf parsley, coarsely chopped, plus extra sprigs to serve

1 cup coriander, coarsely chopped, plus extra to sprigs to serve

1.5 kg whole southern calamari, cleaned, skin off

Lemon wedges, to serve

Method

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.

Profile Elizabeth Fiducia

Styling by Jerrie-Joy Redman-Lloyd