1/3 cup olive oil
1 teaspoon each smoked paprika and ground cumin
½ teaspoon each ground cinnamon and ground turmeric
2 large eggplants, each cut into 6 long wedges
400-gram tin large butterbeans, drained and rinsed then dried on kitchen towels
2 balls fresh mozzarella in whey, well drained small handful parsley
1 long red chilli, thinly sliced
2 tablespoons each pomegranate molasses and lemon juice
3 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
2 tablespoons currants
Equipment: Line a large baking tray with baking paper.
Preheat the oven to 200ºC. Combine the oil and spices in a bowl and brush over the cut sides of the eggplant. Add the beans to the bowl and toss in the remaining oil. Place the eggplant and beans on the prepared tray in a single layer.
Roast, turning once during cooking, for about 20-25 minutes, or until the eggplant is tender and the beans are looking a little dry and slightly crispy. Set aside to cool.
Dressing: Whisk everything except the currants together until thick then season generously with salt and pepper. Stir in the currants.
To serve: Arrange the eggplant on a serving plate. Rip the mozzarella into chunks and add to the plate along with the beans. Spoon the dressing over everything and top with the parsley and chilli.