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Roast eggplant, ’nduja and scamorza

You'll need

1 eggplant (about 400gm) 1 garlic clove, thinly sliced 5 thyme sprigs 2 tsp olive oil 1 fresh bay leaf 2/3 cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve 1/3 cup (firmly packed) coriander, coarsely chopped 60 gm soft fine white breadcrumbs 20 gm ’nduja (see note) Finely grated rind and juice of 1 lemon, plus lemon wedges to serve 60 gm smoked scamorza, grated (see note)


  • 01
  • Preheat oven to 180C. Halve eggplant lengthways and score flesh in a crosshatch pattern (be careful not to break skin). Stud flesh with garlic and thyme, drizzle with olive oil and season to taste. Place bay leaf on one half, place halves back together, wrap with foil and roast until eggplant is cooked through (45-55 minutes). Set aside to cool slightly, then scoop out flesh (discard bay leaf) and coarsely chop (reserve skins intact).
  • 02
  • Increase oven to 200C. Combine herbs, breadcrumbs, ’nduja, lemon rind and juice and eggplant flesh in a bowl and season to taste. Spoon back into skins and top with scamorza, then place eggplant halves on an oven tray lined with baking paper and bake until golden and cheese melts (10-15 minutes). Scatter with extra parsley and serve hot with lemon wedges on the side.
Note ’Nduja, a spicy spreadable Calabrian salami, and scamorza, a cow’s milk cheese similar to mozzarella, are available from select Italian delicatessens.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 BK Rosetta Pinot Gris, Adelaide Hills, SA, or Pigs Fly Pilsner.

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