"This dish is so versatile," says Jacqui Challinor, executive chef of Sydney's Nomad. "It works well as a starter with bread or pairs nicely with roasted meat or fish."
- 2 medium eggplants
- 1 lemon, thinly sliced
- 2 tbsp white wine vinegar
- 100 ml extra-virgin olive oil
- 1 clove garlic, finely grated
- 2 red shallots, finely chopped
- 2 large ripe tomatoes, seeded and finely chopped
- Arils from ½ small pomegranate
- ½ tsp cumin seeds, toasted and crushed
- 1Pierce eggplant all over with a fork. Place a cake rack over a gas burner on high and cook eggplant directly over the flame until skin is blackened and flesh is very tender (10 mins). Place in a colander to drain and cool.
- 2Fill a large bowl with water and add lemon slices. Peel blackened skin off eggplant, then dip eggplant into the lemon water to remove any excess skin; drain in a colander.
- 3Whisk vinegar, oil, garlic and a pinch of sea salt flakes in a bowl. Stir in shallot and tomato. Gently pull eggplant apart into long strips. Add eggplant to tomato mixture and gently fold to combine. Season to taste.
- 4Transfer eggplant mixture to a serving dish. Sprinkle with pomegranate arils and cumin to serve.