Burnt eggplant, hazelnuts, pomegranate and herbs
Prep time 15 mins
Cook 30 mins
Serves 4-6
“You can make this ahead of time and refrigerate but eggplants are always best served still warm and untouched by the fridge,” says chef Tom Walton.
2 large eggplants
60ml (¼ cup) extra virgin olive oil
Juice of 1 lemon
2 tbsp pomegranate molasses
Seeds from ½ pomegranate
½ cup hazelnuts, toasted, lightly crushed
Handful each of coriander and flat-leaf parsley, coarsely chopped
1. Preheat an oven to 210°C. Pierce the eggplants a few times then put straight onto an oven rack with a tray placed underneath. Roast until the skin is burnt and the flesh soft and collapsing (about 30 minutes). Alternatively, turn eggplant occasionally on a charcoal barbecue or over a flame on a gas cooktop to cook and burn the outside. Place eggplant in a metal sieve to drain any excess
liquid and set aside to cool.
2. Remove the skin of the eggplant and roughly crush the flesh with a fork. Mix through olive oil, lemon juice, half the pomegranate molasses, half the pomegranate seeds, the hazelnuts and half the herbs. Season to taste.
3. Transfer to a serving bowl and finish with the remaining molasses, seeds and herbs.
