Ingredients
| 2 medium-sized eggplants | |
| 100g ricotta | |
| 1 tomato, deseeded and diced | |
| zest of 1 lemon | |
| 6 large green olive cheeks, to serve | |
| edible summer flowers such as nasturtium, borage or pansy, to serve | |
| herbs, parsley, chervil, dill, to serve | |
| olive oil | |
| FOR THE CUMIN DRESSING | |
| 2 large shallots or 1 large red onion, finely diced | |
| 2 cloves garlic, sliced | |
| 1 teaspoon cumin powder | |
| 100ml good olive oil | |
| salt and pepper | |
| 50ml apple cider vinegar | |
| 50g raisins |
Instructions
| 1. | Fire up a charcoal barbecue. |
| 2. | Prick the eggplants all over with a sharp knife (eggplants are full of water and this helps to release the moisture when cooking and intensify the flavour). |
| 3. | Place the eggplants directly onto the charcoal and blister and blacken the skins on all sides turning frequently until soft and the internal flesh is cooked. |
| 4. | Rest the eggplants on a rack to cool and for any more moisture to be released. |
| 5. | Once cool, cut the eggplants in half lengthways, put cut-side up on a plate and season with salt and pepper. |
| 6. | Spoon over a generous amount of cumin dressing. Garnish with small spoons of ricotta, |
| 7. | Garnish with small spoons of ricotta, diced tomato, lemon zest, olives, flowers and herbs. |
| 8. | Finish with a lug of olive oil and salt and pepper. |
| 9. | CUMIN DRESSING |
| 10. | Place all the ingredients except the vinegar and raisins into a small pot and cook for 5 minutes, until the onions and garlic are cooked and soft, but without colouring. |
| 11. | Add the cider vinegar and raisins and simmer gently for a few minutes until the raisins are re-hydrated. Set aside. |
Recipes & food styling Ben Bayly / Photography Sam Stewart
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