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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.