Roasted Aubergine with Tomato Salsa and Garlic Crumbs

Soft flesh, fresh tomato

Aubergine has a mild flavour of its own; its character comes mainly from how it is cooked. In a hot oven, the flesh softens and the cut sides take on colour, with a lightly smoky, roasted flavour. Halve the aubergines lengthwise and brush the cut sides with oil so they cook evenly and don’t dry out. Small aubergines may be ready sooner than large ones: pierce the thickest part with a knife. The flesh should give easily.

Tomato, parsley and lemon keep the dish bright. Ripe tomatoes add juiciness, while lemon juice balances the soft, rich aubergine. Tomatoes and aubergines are often at their best in summer and early autumn; outside that period, you can use firm, ripe vine tomatoes and let them drain briefly if they’re very watery. Dice the tomato small, but not so finely that the salsa turns into a purée. Taste after mixing: the amount of lemon may vary slightly from one fruit to another.

The garlic crumbs are more than a garnish: they give each bite a dry, crunchy texture against the soft flesh and juicy salsa. You can briefly dry fresh bread in a warm oven before crumbling it; coarse breadcrumbs work too, but give a finer crunch. Cook the crumbs over medium-low heat, stirring regularly. Garlic burns quickly and turns bitter, so add it only once the breadcrumbs start to colour.

Serve the aubergine warm, with the salsa on top and the crumbs scattered over just before eating. That way, they stay crunchy. As part of a meal, it goes well with cooked lentils, white beans or grilled fish; some bread on the side will soak up the tomato juices. For a different herby note, you can replace some of the parsley with mint. Store leftovers covered in the fridge and keep the crumbs separate; use them within three days. Reheat the aubergine thoroughly, then add the salsa and crumbs.