3 medium sized Aubergine, de-gorged** and washed – cut into 1 cm thick rounds 3/4 cups good quality local extra virgin 5 medium sized tomatoes – cut into wedges 1 small red onion finely sliced 2 tablespoons lemon juice 2 teaspoons sumac Smoked salt to season A small bunch of mint roughly chopped A small bunch of flat leaf parsley roughly chopped
** De-gorge is to rub salt into the flesh of the aubergine and leave it to draw the moisture out – this will take about 20 min. After 20 min rinse the aubergine rounds well. Pat the aubergine dry. By de-gorging it removes the bitter taste from the aubergine
Drizzle the aubergine rounds Olive oil on both sides. Grill on high heat until charred and softened – set aside Season tomato wedges with Smoked Salt and brush with Olive Oil all over Grill on high heat so that your tomato is blistered and charred – remove from heat and set aside In the meantime combine the ingredients for the dressing – remaining olive oil, sumac, a generous amount of the Smoked Salt. Put everything into a small jar with a lid and shake vigorously until everything nicely combined Cut the aubergine rounds in half On a platter arrange the aubergine halves, tomato wedges and red onion slices Scatter over the parsley and mint Just before serving drizzle over the dressing.
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