Charred Eggplant with Romesco and Tahini Yoghurt

Charred Eggplant with Romesco and Tahini Yoghurt

Recipe By Courtney Roulston

Ingredients

  • 2 large eggplants

  • extra virgin olive oil

  • sea salt

Romesco Sauce

  • 2 red capsicums

  • 2 garlic cloves

  • ¼ roasted almonds

  • 2 thyme sprigs

  • ¼ cup extra virgin olive oil

  • 1 tbs sherry vinegar

  • 1 tsp sea salt

Tahini Yoghurt

  • 1 cup Jalna natural Greek yoghurt

  • 2 tbs tahini

  • 1 garlic clove, grated 

  • 1 tsp cumin 

  • 1 tsp smoked paprika

  • 1 tsp sea salt

Garnish

  • ½ bunch Coriander, leaves picked

  • ¼ cup roasted almonds, chopped

Method

  • Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

  • Once cooked, put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

  • In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

  • In a small bowl mix the tahini yoghurt ingredients together. 

  • To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds.