1eggplant (about 400gm)1garlic clove, thinly sliced5thyme sprigs2 tspolive oil1fresh bay leaf2/3 cup(firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve1/3 cup(firmly packed) coriander, coarsely chopped60 gmsoft fine white breadcrumbs20 gm’nduja (see note)Finelygrated rind and juice of 1 lemon, plus lemon wedges to serve60 gmsmoked scamorza, grated (see note)
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).
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.