serves
6
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 eggplants
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 60 ml (¼ cup) extra virgin olive oil, plus extra for drizzling
- 5 mint leaves, chopped
- Aleppo pepper, for sprinkling
Instructions
- Cook the eggplants over an open flame for 10–15 minutes, turning with tongs every 5 minutes, until the skin is burnt all over and the flesh is soft. Remove from the heat and place in a bowl until it is cool enough to handle.
- Peel the eggplants and place the flesh in a colander for any liquid to drain. Discard the skin and stalks (the skin is excellent for the compost).
- Transfer the eggplant to a bowl and smash using a fork until smooth, then add the onion, garlic, salt, pepper and olive oil. Stir well to combine.
- Place the eggplant mixture in a serving dish, scatter over the mint and Aleppo pepper, drizzle with a little extra oil and serve at room temperature.
Images and recipes from Very Good Salads by Shuki Rosenboim & Louisa Allan, published by Smith Street Books, distributed by Thames & Hudson Australia (RRP $39.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
