
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
Score the flesh deeply. Season with flaky salt to taste
Add 2 sprigs of thyme, and 2 sprigs of rosemary to 2 aubergines
Add olive oil to taste and wrap in aluminum foil
Roast eggplants on the embers for 30m until half cooked
Cut the top of 1 head of garlic
Wrap garlic head in aluminum foil
Roast garlic head on the embers for 20m until half cooked
Turn eggplants and cook 30m until tender
Turn garlic head and cook 20m until tender
Trim 4 spring onions and keep the ends
Char spring onion bulbs on embers until tender
Remove charred outer layer
Slice barbecued spring onions
Remove eggplants from the fire and unwrap
Remove garlic head from the fire and unwrap
Squeeze out garlic cloves into mortar
Add sliced spring onions
Add 2 tbsp of rough cut sun-dried tomatoes
Add 2 tbsp of cashew nuts
Begin to crush
Add flaky salt to taste
Tear 1 morita chili
Crush mixture
Add 2 tbsp of extra virgin olive oil
Add 1 tbsp of apple cider vinegar
Grind into chunky paste. Tomato and Cashew Paste is ready
Scoop the eggplant flesh into a bowl
Add 3 tbsp of tomato and cashew paste
Add olive oil to taste
Add 1 bulb of fresh scallion, chopped
Pick leaves from 5 sprigs of thyme
Mix to combine
Add flaky salt to taste
Add 50 g of hard goat cheese, coarsely chopped. The fire roasted eggplant salad is ready
Enjoy with bread or as a side to other dishes!
Yield 2 people
Eggplant
2Hard Goat Cheese
50 gScallion
1 bulbThyme
3 sprigsRosemary
2 sprigsFlaky Salt
to tasteExtra Virgin Olive Oil
to taste
Tomato & Cashew Paste
Sun-dried Tomato
2 tbspCashew Nut
2 tbspMorita Chili
1Spring Onion
4 bulbsGarlic
1 headApple Cider Vinegar
1 tbspFlaky Salt
to tasteOlive Oil
2 tbsp
Equipment
Aluminum Foil
Mortar and Pestle