The rich, delicious flesh of the eggplant goes well with many different toppings – so just choose your favourites! Recipe by Dish
Ingredients
- 2 large purple eggplants
- olive oil
- salt and pepper
- tahini
- cooked beetroot, cut into thin wedges
- thinly sliced cured copa
- roasted cherry tomatoes
- soft goat’s cheese or feta
- pistachios
- barberries or cranberries
- small basil leaves
- olive oil for drizzling
- dukkah
Method
- Preheat a ridged grill or large saute pan.
- Cut the egg plants 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.
- Other additions; fried chickpeas, fried capers, prosciutto, salami, mozzarella, parmesan, gorgonzola, mint, dill, pinenuts, almonds etc.
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