This simple eggplant appetiser is slightly smoky, chunky and perfect paired alongside hummus and pita bread.
- 3 large eggplants
- ¼ cup parsley, roughly chopped, plus more for garnish
- 2 garlic cloves, minced (crushed)
- 2 ½ tbsp olive oil, plus more for serving
- zest and juice of ½ lemon
- kosher salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 30 minutes
Grill eggplants until charred and blackened (see Note). Transfer to a bowl and cover tightly with plastic wrap. Set aside to cool, about 30 minutes.
Remove eggplants from the bowl, reserving any residual liquid left. Peel away the burned skin. Finely chop the flesh of the eggplant and place in a medium-sized bowl. Stir in 2 tablespoons of the reserved liquid, the parsley, garlic, olive oil, lemon juice and zest, and salt. Garnish with a drizzle of olive oil and more fresh parsley.
• In It's Suppertime, Matty grills his eggplants on the stovetop. You can cook them on a barbecue or grill pan. Alternatively, if your oven has a top element, heat oven then place the eggplant on a baking sheet and cook, turning as needed, until charred and blackened, about 15 minutes.