Name: Jacqui Challinor’s smoked eggplant and pomegranate salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium eggplants; 1 lemon, thinly sliced; 2 tbsp white wine vinegar; 100 ml extra-virgin olive oil; 1 clove garlic, finely grated; 2 red shallots, finely chopped; 2 large ripe tomatoes, seeded and finely chopped; Arils from ½ small pomegranate; ½ tsp cumin seeds, toasted and crushed

“This dish is so versatile,” says Jacqui Challinor, executive chef of Sydney’s Nomad. “It works well as a starter with bread or pairs nicely with roasted meat or fish.”

Ingredients

2 medium eggplants

1 lemon, thinly sliced

2 tbsp white wine vinegar

100 ml extra-virgin olive oil

1 clove garlic, finely grated

2 red shallots, finely chopped

2 large ripe tomatoes, seeded and finely chopped

Arils from ½ small pomegranate

½ tsp cumin seeds, toasted and crushed

Method

1.Pierce eggplant all over with a fork. Place a cake rack over a gas burner on high and cook eggplant directly over the flame until skin is blackened and flesh is very tender (10 mins). Place in a colander to drain and cool.

2.Fill a large bowl with water and add lemon slices. Peel blackened skin off eggplant, then dip eggplant into the lemon water to remove any excess skin; drain in a colander.

3.Whisk vinegar, oil, garlic and a pinch of sea salt flakes in a bowl. Stir in shallot and tomato. Gently pull eggplant apart into long strips. Add eggplant to tomato mixture and gently fold to combine. Season to taste.

4.Transfer eggplant mixture to a serving dish. Sprinkle with pomegranate arils and cumin to serve.

Profile Jacqui Challinor

Styling by Vivien Walsh