Chef's Recipes

Barbecued eggplant salad with goat’s curd, mint and pomegranate

Australian Gourmet Traveller recipe for barbecued eggplant salad with goat’s curd, mint and pomegranate by Nomad, Sydney.

  • Serves 4
  • 10 mins preparation
  • 20 mins cooking plus salting
Barbecued eggplant salad with goat’s curd, mint and pomegranate
Barbecued eggplant salad with goat’s curd, mint and pomegranate

"I'm a vegetarian and would like to make Nomad's barbecued eggplant salad. Please print the recipe."
Serena Jacobs, McMahons Point, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 2 eggplant, cut lengthways into 5mm-thick slices
  • 250 ml olive oil, plus extra, to serve (1 cup)
  • Juice of 2 lemons
  • 1 tbsp chardonnay vinegar
  • 1 garlic clove, finely chopped
  • 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely chopped
  • Seeds from 1 pomegranate
  • 80 gm goat’s curd

Method

Main
  • 1
    Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.
  • 2
    Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.
  • 3
    Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat’s curd, drizzle with olive oil and serve.