For anyone who loves baby squid, this is the ultimate Good Friday supper… or a fantastic dish at any time of year.
Prep time 20 minutes/Cook time 30 minutes/Serves 2-4
Ingredients:
1–2 brinjals (baby aubergines/eggplants)
1 small butternut squash, peeled, halved and with seeds scraped out
1 onion, sliced
400g (14 oz) calamari, cleaned, body and tentacles separated
salt, to taste
1 chilli, finely chopped, (or to taste)
1–2 cloves garlic, finely chopped
olive oil, for serving
balsamic vinegar, for serving
lemon, for serving
Method:
Slice the brinjals (aubergines/eggplants) and butternut squash very thinly – almost paper-thin. Grill quickly on a flat-top grill or a wide, flat, non-stick pan with very little oil until slightly soft and brown (about 6 minutes).
Deep-fry the onion in a shallow pan of oil until crispy and brown, then drain on a kitchen paper.
Arrange the brinjal on a plate, in an overlapping flower arrangement of sorts, then top with the butternut, making sure to leave gaps so the brinjal can be seen underneath. Scatter over the crispy onion.
Lightly-grill the calamari in the flat pan with a little oil until slightly-browned. Add then salt, chilli and garlic to the pan and toss together. Place in the centre of the ‘flower’ arrangement of brinjal, butternut and onion.
Drizzle over the olive oil, balsamic vinegar and lemon juice then serve.
