Bone marrow with pickled eggplant salad

Name: Bone marrow with pickled eggplant salad
Total time: 1 h
Yield: Serves 6
Ingredients: 6 pieces of beef bone marrow, cut 15cm long and split lengthways (see note); 6 thick slices of sourdough bread, toasted; 125 ml apple cider vinegar (½ cup); 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

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

Jun 18, 2013 6:22am

By Lisa Featherby

Serves 6
30 mins preparation
30 mins cooking plus cooling, standing

Bone marrow with pickled eggplant salad

Ingredients

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 apple cider vinegar (½ cup)
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

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.