Ingredients
600g eggplants
125ml Extra Virgin Olive Oil
1/3 cup flat leaf parsley leaves picked
3 tbspn french tarragon leaves
2 tbspn lemon thyme leaves
40ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
To season sea salt and freshly ground black pepper
To serve lemon cheek
600g eggplants
125ml Extra Virgin Olive Oil
1/3 cup flat leaf parsley leaves picked
3 tbspn french tarragon leaves
2 tbspn lemon thyme leaves
40ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
To season sea salt and freshly ground black pepper
To serve lemon cheek
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Methods
1
Preheat a large non-stick frypan or grill plate over high heat.
2
Slice the eggplant crossways into 1.5cm thick pieces, discarding the tops.
3
Place 3 tablespoons of olive oil in the pan and once hot, add the eggplant slices, ensuring not to overcrowd the pan (the slices must sit flush with the pan). Fry for 5 minutes on each side or until dark golden brown, then remove and place onto a platter. Repeat this process with the remaining eggplant.
4
Sprinkle the eggplant with herbs and drizzle over the vinaigrette. Season with salt and pepper and gently toss together.
5
Place eggplant mix onto a platter and drizzle over the remaining olive oil. Serve with a cheek of lemon.
6
Maggie's tip: use small to medium eggplants as these will have the best flavour. If tarragon is not available, replace it with chervil or rocket.
1
Preheat a large non-stick frypan or grill plate over high heat.
2
Slice the eggplant crossways into 1.5cm thick pieces, discarding the tops.
3
Place 3 tablespoons of olive oil in the pan and once hot, add the eggplant slices, ensuring not to overcrowd the pan (the slices must sit flush with the pan). Fry for 5 minutes on each side or until dark golden brown, then remove and place onto a platter. Repeat this process with the remaining eggplant.
4
Sprinkle the eggplant with herbs and drizzle over the vinaigrette. Season with salt and pepper and gently toss together.
5
Place eggplant mix onto a platter and drizzle over the remaining olive oil. Serve with a cheek of lemon.
6
Maggie's tip: use small to medium eggplants as these will have the best flavour. If tarragon is not available, replace it with chervil or rocket.
