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Fire Roasted Eggplant Salad
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Pablo Soto

Pablo Soto

Fire Roasted Eggplant Salad

2h 10m

Fire roasting whole vegetables opens up the doors to a world of flavor! Fire roasted eggplant makes an amazing base for a salad, puree or enjoy it as a vegetarian main course!

  • Cut 2 eggplants in half lengthwise

    Step 0

  • Score the flesh deeply. Season with flaky salt to taste

    Step 1

  • Add 2 sprigs of thyme, and 2 sprigs of rosemary to 2 aubergines

    Step 2

  • Add olive oil to taste and wrap in aluminum foil

    Step 3

  • Roast eggplants on the embers for 30m until half cooked

    Step 4

  • Cut the top of 1 head of garlic

    Step 5

  • Wrap garlic head in aluminum foil

    Step 6

  • Roast garlic head on the embers for 20m until half cooked

    Step 7

  • Turn eggplants and cook 30m until tender

    Step 8

  • Turn garlic head and cook 20m until tender

    Step 9

  • Trim 4 spring onions and keep the ends

    Step 10

  • Char spring onion bulbs on embers until tender

    Step 11

  • Remove charred outer layer

    Step 12

  • Slice barbecued spring onions

    Step 13

  • Remove eggplants from the fire and unwrap

    Step 14

  • Remove garlic head from the fire and unwrap

    Step 15

  • Squeeze out garlic cloves into mortar

    Step 16

  • Add sliced spring onions

    Step 17

  • Add 2 tbsp of rough cut sun-dried tomatoes

    Step 18

  • Add 2 tbsp of cashew nuts

    Step 19

  • Begin to crush

    Step 20

  • Add flaky salt to taste

    Step 21

  • Tear 1 morita chili

    Step 22

  • Crush mixture

    Step 23

  • Add 2 tbsp of extra virgin olive oil

    Step 24

  • Add 1 tbsp of apple cider vinegar

    Step 25

  • Grind into chunky paste. Tomato and Cashew Paste is ready

    Step 26

  • Scoop the eggplant flesh into a bowl

    Step 27

  • Add 3 tbsp of tomato and cashew paste

    Step 28

  • Add olive oil to taste

    Step 29

  • Add 1 bulb of fresh scallion, chopped

    Step 30

  • Pick leaves from 5 sprigs of thyme

    Step 31

  • Mix to combine

    Step 32

  • Add flaky salt to taste

    Step 33

  • Add 50 g of hard goat cheese, coarsely chopped. The fire roasted eggplant salad is ready

    Step 34

  • Enjoy with bread or as a side to other dishes!

    Step 35

Yield 2 people

  • Eggplant

    Eggplant

     2
  • Hard Goat Cheese

    Hard Goat Cheese

    50 g
  • Scallion

    Scallion

    1 bulb
  • Thyme

    Thyme

    3 sprigs
  • Rosemary

    Rosemary

    2 sprigs
  • Flaky Salt

    Flaky Salt

     to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

     to taste

Tomato & Cashew Paste

  • Sun-dried Tomato

    Sun-dried Tomato

    2 tbsp
  • Cashew Nut

    Cashew Nut

    2 tbsp
  • Morita Chili

    Morita Chili

     1
  • Spring Onion

    Spring Onion

    4 bulbs
  • Garlic

    Garlic

    1 head
  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 tbsp
  • Flaky Salt

    Flaky Salt

     to taste
  • Olive Oil

    Olive Oil

    2 tbsp

Equipment

  • Aluminum Foil

    Aluminum Foil

  • Mortar and Pestle

    Mortar and Pestle

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