“This has a real kick to it with the ’nduja, which is why it needs the lemon to cut through,” says Paul Allam. “It works beautifully as an accompaniment to the spatchcock.”
- 1 eggplant (about 400gm)
- 1 garlic clove, thinly sliced
- 5 thyme sprigs
- 2 tsp olive oil
- 1 fresh bay leaf
- 2/3 cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve
- 1/3 cup (firmly packed) coriander, coarsely chopped
- 60 gm soft fine white breadcrumbs
- 20 gm ’nduja (see note)
- Finely grated rind and juice of 1 lemon, plus lemon wedges to serve
- 60 gm smoked scamorza, grated (see note)
- 1Preheat oven to 180C. Halve eggplant lengthways and score flesh in a crosshatch pattern (be careful not to break skin). Stud flesh with garlic and thyme, drizzle with olive oil and season to taste. Place bay leaf on one half, place halves back together, wrap with foil and roast until eggplant is cooked through (45-55 minutes). Set aside to cool slightly, then scoop out flesh (discard bay leaf) and coarsely chop (reserve skins intact).
- 2Increase oven to 200C. Combine herbs, breadcrumbs, ’nduja, lemon rind and juice and eggplant flesh in a bowl and season to taste. Spoon back into skins and top with scamorza, then place eggplant halves on an oven tray lined with baking paper and bake until golden and cheese melts (10-15 minutes). Scatter with extra parsley and serve hot with lemon wedges on the side.
’Nduja, a spicy spreadable Calabrian salami, and scamorza, a cow’s milk cheese similar to mozzarella, are available from select Italian delicatessens.
This recipe is from the April 2013 issue of
Drink Suggestion: 2011 BK Rosetta Pinot Gris, Adelaide Hills, SA, or Pigs Fly Pilsner. Drink suggestion by Willem Hock
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