Greek-Style Aubergine & Courgette Melitzanes With Dill Salad

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Trim the green stalk[s] off your aubergine[s] and slice into thick rounds

Cut your courgette[s] into rounds on the diagonal

Peel and chop your red onion[s] into wedges

Crush your garlic open by squashing with the side of a knife and discard the skin

Wash your lettuce, then pat dry with kitchen paper and roughly tear

Once hot, add the aubergine & courgette rounds, onion wedges and crushed garlic to the dish and cook for 2-3 min or until slightly charred

Add your tomato paste, chopped tomatoes, dried oregano, red wine paste, half your red wine vinegar (save the rest for later!), your smoked sea salt flakes and 320ml [410ml] [450ml] boiled water

Season with a pinch of pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up

Put the dish in the oven, lid on, for an initial 40 min, stirring once halfway until the aubergine and courgette has completely softened and the sauce has thickened

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 40 min, remove the dish from the oven and crumble over most of your Greek salad cheese (save some for garnish!), then return it to the oven, lid off, for a final 5 min or until melted – this is your Greek-style aubergine & courgette melitzanes

When everything's nearly ready, put your ciabatta[s] in the oven for 5 min or until warmed and crusty

Meanwhile, chop your dill roughly, including the stalks

Add the remaining red wine vinegar to a bowl with most of the chopped dill (save the rest for garnish!), 2 tbsp [2 1/2 tbsp] [3 tbsp] olive oil and a pinch of sugar and mix together – this is your dill dressing

Add the chopped lettuce to the dressing and toss – this is your dill salad