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Bone marrow with pickled eggplant salad

You'll need

6 pieces of beef bone marrow, cut 15cm long and split lengthways (see note) 6 thick slices of sourdough bread, toasted   Pickled eggplant salad 125 ml (½ cup) apple cider vinegar 75 ml light soy sauce 1½ tbsp caster sugar 2 Japanese eggplant, very thinly sliced 2 golden shallots, thinly sliced, placed in iced water for 5 minutes 1½ cups flat-leaf parsley, torn For drizzling: extra-virgin olive oil


  • 01
  • Preheat oven to 250C. For pickled eggplant salad, bring vinegar, soy sauce and caster sugar to the boil in a saucepan, add eggplant, then remove from heat and set aside to cool (30-40 minutes). Drain shallot, add to eggplant, toss to combine, then drain (discard liquid) and place in a bowl with parsley. Drizzle with olive oil, season to taste, toss to combine and set aside.
  • 02
  • Place bone marrow in a roasting pan, season to taste and roast until marrow is golden and cooked (15-25 minutes). Serve with toast and pickled eggplant salad.

Note Ask your butcher to cut and split your bone marrow for you.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Off-dry chenin blanc

Featured in

Jun 2013

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