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Bone marrow with pickled eggplant salad

Australian Gourmet Traveller recipe for bone marrow with pickled eggplant salad.
Bone marrow with pickled eggplant salad

Bone marrow with pickled eggplant salad

William Meppem
6
30M
30M
1H

Ingredients

Pickled eggplant salad

Method

Main

1.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.
2.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.

Drink Suggestion: Off-dry chenin blanc Drink suggestion by Max Allen

Notes

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