Charred Eggplant + Salsa Verde
Sustenance
22 - 11 - 24
Celebrated for its subtle, earthy flavour and nutrient-rich components, eggplant contains essential phytonutrients, which naturally improve blood circulation and nourish the brain. Eggplant is also high in bioflavonoids, known to control high blood pressure and relieve stress. Our Charred Eggplant + Salsa Verde recipe contains a whopping dose of vitamin K found in our hero ingredients: eggplant, basil and coriander.
Cook Time:
20-30 MINS
Serves:
3-4 PEOPLE
Ingredients
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)
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.
