Cooked here on an open flame, eggplant has an addictive, slightly bitter, smoky flavour. This simple smash is perfect on top of freshly grilled bread topped with a little drizzle of your favourite olive oil. Try chopping fresh tomatoes and adding a pinch of chilli to spice it up. If you’ve kept the mint in the garden well-watered, some fresh leaves add a finishing touch, and a handful of chopped hazelnuts give a little crunch.
|2 medium||Eggplants (Main)|
|1||Garlic clove, crushed|
|1 tsp||Ground cumin|
|¼ cup||Tahini (Main)|
|2 Tbsp||Greek yoghurt|
|1 tsp||Lemon zest|
|2 Tbsp||Lemon juice|
|1 loaf||Turkish bread, split horizontally (Main)|
|1 dash||Olive oil|
|¼ cup||Toasted hazelnuts|
|½ cup||Mint leaves|
AdvertisementAdvertise with NZME.
- Over an open flame, place the eggplants, turning until all sides are blistered and browned. This takes about 10 minutes. Stick a skewer into the centre to ensure it is soft through. Remove and cool enough to handle.
- Split the eggplant in half. Using a spoon, scoop out the insides and place into a medium sized bowl. Mash roughly with a fork, then add the garlic, cumin, tahini, yoghurt and lemon stirring well.
- Brush the Turkish loaf with oil and toast on a barbecue or grill pan.
- Serve the warmed toast with smashed eggplant and a sprinkling of nuts and mint leaves.