Serves: 6-8
INGREDIENTS
Eggplant
2 large purple eggplants
6 tablespoons olive oil
2 teaspoons ground cumin
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground cumin and allspice
1⁄4 teaspoon cayenne, optional
1⁄2 cup currants
finely grated zest and juice 1 orange
2 medium vine tomatoes, diced
1⁄4 cup roughly chopped mint or coriander
Dressing
1⁄4 cup plain yoghurt
2 tablespoons olive oil
1 clove garlic, crushed
1 piece preserved lemon
mint or coriander for garnish
METHOD
Preheat the oven to 200°C.
Eggplant: Cut the eggplant into 2cm pieces and place on a lined baking tray. Drizzle with the olive oil and sprinkle over the cumin. Season and toss. Roast until golden and tender, turning occasionally. Transfer to a bowl and set aside.
Salad: Heat the olive oil in a sauté pan and add the onion, garlic, spices and currants. Season, cover and cook for 10 minutes. Uncover and cook for a further 5 minutes. Stir in the orange zest, juice and tomatoes and cook for 2 minutes. Tip the contents of the pan over the eggplant, add the chopped herbs and lightly crush everything together with a fork, leaving it a little chunky. Season and cool.
Dressing: Mix the yoghurt, olive oil and garlic in a bowl and season. Scrape the flesh from the lemon skin and discard. Slice the skin thinly.
To assemble: Put the eggplant salad into a serving dish and drizzle over the yoghurt. Scatter with the preserved lemon and herbs. Serve with mountain or pide breads for scooping up the salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.