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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.