Ingredients
[Serves: 3-4 people]
EGGPLANT
- 1/2 cup extra virgin olive oil
- A dash of apple cider vinegar (to taste)
- 1 large eggplant
- 1/2 cup tahini
- 3 eggs
SALSA VERDE
- 3 cups mixed herbs: fresh coriander, mint and basil
- 1/4 cup apple cider vinegar (to taste)
- 1 tbsp raw honey (to taste)
- 3 cloves crushed garlic
- 1 green chilli
- Juice and zest of 1 lemon
- 1/2 cup extra virgin olive oil
- Sea salt and freshly ground black pepper (to taste)
Method
[Cook time: 20-30mins]
Heat oven to 180 degrees celsius.
Slice eggplant in half lengthwise, leaving stem attached and place flesh-side down on a baking tray.
Roast eggplant until soft and caramelised.
While eggplant is roasting, place eggs into boiling water, cook for 5 minutes, drain and leave to sit in cold water so they don’t continue to cook.
In a food processor, blitz herbs, apple cider vinegar, honey, garlic, chilli, lemon juice and zest, salt and pepper into a rough sauce.
Pour into a bowl, add olive oil and mix with a fork. Adding the oil to the blender process makes the oil too creamy and emulsified.
To serve, place eggplant on a plate, flesh-side up. Spoon tahini over the eggplant, then layer with salsa verde and add the soft boiled eggs.
Season with salt and pepper.