4-5 medium or 2-3 large eggplants, halved lengthways
6 tablespoons olive oil
2 brown onions, diced
1 cup walnuts, roughly chopped
1 tablespoon fennel seeds
½ cup raisins, roughly chopped
3 tablespoons rice wine vinegar
2 slices sourdough bread, roughly chopped
1 clove garlic, chopped


1.Preheat the oven to 180°C.
2.Brush the sliced side of the eggplants with 2 tablespoons of olive oil and place cut side up in a roasting dish. Cook for 20 minutes.
3.Meanwhile, heat a pan on a medium-high heat and add 2 tablespoons of olive oil and the onions. Cook until softened and showing some colour.
4.Add the walnuts, fennel seeds and raisins and cook for another 5 minutes before adding the vinegar.
5.Remove from the heat and season.
6.Once the eggplants are cooked, make a couple of cuts to score the flesh so they can soak up some of the goodness from the onion mixture.
7.Top with the onion mixture and return to the oven for 6-8 minutes.
8.While they are finishing, put 2 tablespoons of olive oil in a pan on a medium heat and add the breadcrumbs.
9.Fry until golden, adding the garlic toward the end to ensure it doesn’t burn.
10.Top the eggplants with the sourdough crumb and serve.

Recipes, food styling & photography Jane Lyons & Will Bowman

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