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.
2 large purple eggplants
sea salt and ground pepper
cooked beetroot, cut into thin wedges
thinly sliced cured copa
roasted cherry tomatoes
soft goat’s or feta cheese
barberries or finely chopped cranberries
small basil leaves
olive oil for drizzling
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.