This is more of a how-to than a specific recipe. The rich, meaty flesh of eggplant pairs superbly with myriad toppings, so just choose your favourites. I’ve listed what we used with additional suggestions below.
Serves: 6–8
INGREDIENTS
2 large purple eggplants
olive oil
sea salt and ground pepper
Topping
tahini
cooked beetroot, cut into thin wedges
thinly sliced cured copa
roasted cherry tomatoes
soft goat’s or feta cheese
pistachios
barberries or finely chopped cranberries
small basil leaves
olive oil for drizzling
dukkah
METHOD
Preheat a ridged grill or large sauté pan.
Cut the eggplants in half through the stem then, cut each slice in half again (4 slices per eggplant).
Brush with oil and season both sides. Grill until tender but not falling apart. Place on kitchen towels until ready to assemble.
To assemble: Spread the eggplant slices with a little tahini, then add each topping as follows: beetroot, copa, cherry tomatoes, cheese, pistachios, barberries, basil, olive oil and then dukkah. Serves 6–8.
Other additions: Fried chickpeas, fried capers, prosciutto, thinly sliced salami, mozzarella, shaved parmesan, gorgonzola, mint, dill, toasted pinenuts, flaked almonds, pitted olives, good anchovies.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!