Ingredients
| 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 |
Instructions
| 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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