WHOLE BAKED EGGPLANT WITH TOASTED SPICE & BUTTERMILK CURD

Gareth Stewart

Serves

2

Preparation

15 mins plus overnight draining

Cook

35 mins

Ingredients

150ml buttermilk
½ teaspoon crushed garlic
¼ cup black quinoa
½ cup canola oil
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ cup hazelnuts, toasted, chopped
1 large eggplant
50ml good-quality extra virgin olive oil
7-8 oregano leaves

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Instructions

1.Line a fine sieve with cheesecloth (or you can use a disposable dish cloth) and place over a bowl that will fit in the fridge.
2.Season the buttermilk with salt and pepper and add the garlic.
3.Pour into the lined sieve and place in the fridge overnight to strain out all the whey.
4.The following day, transfer the curds to a piping bag.
5.Boil the quinoa for 20 minutes with a pinch of salt.
6.Drain then spread out on a paper towel to dry out slightly (for best results do this the night before).
7.Bring the canola oil to a high temperature and have ready a fine sieve and a heatproof container to catch the oil.
8.Add the cooked quinoa to the hot oil and cook for 30 seconds to puff the seeds.
9.Strain the oil into the heatproof container and cool the puffed quinoa on kitchen paper.
10.Toast the black peppercorns, cumin, coriander and fennel seeds in a pan until you can smell the aroma.
11.Lightly grind the seeds and peppercorns in a pestle and mortar and combine with the toasted hazelnuts and puffed quinoa.
12.Season this with salt and set aside.
13.Pierce the eggplant with a knife then put into a hot frying pan or, even better, a charcoal barbecue.
14.Keep turning the eggplant every 3-4 minutes until the eggplant is soft and cooked through (approximately 12-15 minutes).
15.Once the eggplant is completely cooked, transfer to a serving dish and split it open to reveal the steaming flesh.
16.Drizzle the eggplant with extra virgin olive oil and season with salt and pepper.
17.Pipe the buttermilk curds in random spots onto the eggplant and sprinkle the hazelnut mix over the top liberally.
18.Finish with the oregano leaves.
19.If you have any of the nut mix left over, you can keep it in an airtight container for up to 3 months.

Recipes and food styling Gareth Stewart/ Photography Tony Nyberg
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