Name: Roasted eggplant and ezme salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 large eggplant (about 500gm), halved lengthways; 1 tsp cornflour; 1 garlic clove, crushed; 2 tbsp extra-virgin olive oil; Charred flatbread, to serve; Ezme salad; 1 golden shallot, finely chopped; 1 large vine-ripened tomato, deseeded, finely chopped; 1 small red capsicum, seeds and membrane removed, finely chopped; ¼ cup (loosely packed) flat leaf parsley, finely chopped; 2 tbsp lemon juice; 2 tbsp pomegranate molasses; 1 tbsp extra-virgin olive oil; 1 tsp Aleppo pepper, plus extra for sprinkling

Ezme salad is a traditional Turkish dish made from a tomato and olive oil base and usually with a serious kick of chilli. Here, we’ve served it alongside a gooey roasted eggplant to make the perfect sweet, salty and spicy bite. Perfect for entertaining or for a weeknight dinner, this roast eggplant and ezme salad is a serious crowd-pleaser.

Ingredients

1 large eggplant (about 500gm), halved lengthways

1 tsp cornflour

1 garlic clove, crushed

2 tbsp extra-virgin olive oil

Charred flatbread, to serve

Ezme salad

1 golden shallot, finely chopped

1 large vine-ripened tomato, deseeded, finely chopped

1 small red capsicum, seeds and membrane removed, finely chopped

¼ cup (loosely packed) flat leaf parsley, finely chopped

2 tbsp lemon juice

2 tbsp pomegranate molasses

1 tbsp extra-virgin olive oil

1 tsp Aleppo pepper, plus extra for sprinkling

Method

Preheat oven to 220°C fan-forced. Score eggplant in a diamond pattern, then dust cut sides with cornflour.

Combine garlic and olive oil in a small bowl and season generously. Brush garlic oil over cut sides of eggplant, then place cut-side down on a baking tray lined with baking paper. Roast until light golden (20 minutes). Turn eggplant halves, return to oven and roast until golden and caramelised (12-15 minutes).

Meanwhile, for ezme salad, place all ingredients in a bowl, season to taste and stand for flavours to develop (10 minutes).

Divide salad among plates. Top with eggplant, sprinkle with extra Aleppo pepper and serve with grilled flatbread.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Photography by James Moffatt Photographer

Styled by Elisa Baker Stylist

Elisa Baker is a art director and stylist with over 20 years of experience in the film and advertising industries. She has worked on projects for the likes of Woolworths, Virgin Australia, Sony, Airbnb and VW, and now occasionally contributes to Gourmet Traveller.

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