Name: Barbecued eggplant salad with goat’s curd, mint and pomegranate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 eggplant, cut lengthways into 5mm-thick slices; 250 ml olive oil, plus extra, to serve (1 cup); Juice of 2 lemons; 1 tbsp chardonnay vinegar; 1 garlic clove, finely chopped; 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely chopped; Seeds from 1 pomegranate; 80 gm goat's curd

Barbecued eggplant salad with goat’s curd, mint and pomegranate

The eye-catching vegetable dish you need for all your future barbecues.

Serves 4

Prep

10M

Cook

20M

Total

30M

Charred eggplant with cremauy goats’ curd, and the pop and freshness of pomegranate. It’s a combination that just works.

Ingredients

2 eggplant, cut lengthways into 5mm-thick slices

250 ml olive oil, plus extra, to serve (1 cup)

Juice of 2 lemons

1 tbsp chardonnay vinegar

1 garlic clove, finely chopped

1 cup each (loosely packed) mint and flat-leaf parsley, coarsely chopped

Seeds from 1 pomegranate

80 gm goat's curd

Method

Main

1.Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.

2.Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.

3.Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat’s curd, drizzle with olive oil and serve.

The Gourmet Traveller Team

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Styling by Vanessa Austin