Aubergines with capers and dill

Simple Too, p. 246

Ingredients

  • 2–3 aubergines, halved lengthways and each half cut into 3 long wedges (750g)
  • 90ml olive oil
  • 3 garlic cloves, thinly sliced
  • 50g capers
  • 1 tbsp tomato paste
  • 1 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 15g dill, finely chopped
  • 2 tbsp tahini, to serve (optional)
  • Fine sea salt and black pepper

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