AT A GLANCE
"I'm a vegetarian and would like to make Nomad's barbecued
eggplant salad. Please print the recipe."
Serena Jacobs, McMahons Point, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.|
|02||Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.|
|03||Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat’s curd, drizzle with olive oil and serve.|
Note Nomad's kitchen team makes its own goat's curd, but a good store-bought curd also gives great results.