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
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


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.
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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