Aubergine and Courgettes with Rosemary and Fennel Seeds
These aromatic fried vine veg are a delicious addition to any summer tapas spread. Prepare ahead and serve at room temperature!
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Ingredients
- 1 medium-large aubergine (about 300g)
- 2 medium courgettes (about 300g in total)
- 2 tbsp olive or rapeseed oil
- 1 tbsp chopped rosemary
- A pinch of dried chilli flakes
- 1 tsp fennel seeds
- A squeeze of lemon juice, to taste
- 2 tbsp extra virgin olive oil
- Sea salt
- black pepper
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