Eggplant with oregano, verjuice and olive oil

SERVES 6-8 AS A SIDE PREP AND COOK TIME 30 MINUTES 3 small (600g) eggplants ¾ cup (180ml) extra virgin olive oil ¾ cup fresh oregano leaves ½ cup (125ml) verjuice 2 tablespoons lemon thyme leaves lemon, for serving

1 Cut the eggplant crossways into 1.5cm slices,

discarding the tops. Preheat a large non-stick frying pan over a high heat.

2 Heat ¼ cup of the oil in the pan; cook a third of the eggplant slices and ½ cup oregano for 5 minutes each side or until golden brown. Repeat this process with remaining eggplant, oregano and oil. Once cooked return all the eggplant to the pan. Add verjuice and reduce by half. Remove from heat.

3 Add the remaining oregano and thyme to the bowl and season with sea salt flakes and freshly ground black pepper. Gently toss together. Place eggplant mixture onto a platter; serve with a cheek of lemon. Not suitable to freeze or microwave.