Eggplant and yoghurt toasts

AT A GLANCE

  • Serves 4 people

The secret here is to be thorough in cooking the eggplant - make sure it's completely giving.

  • 2 large eggplants
  • ½ loaf Turkish bread, thickly sliced
  • For brushing: olive oil
  • 1 tsp cumin seeds
  • 2½ tbsp thick natural yoghurt
  • 1 tsp tahini
  • To serve: juice of 1 lemon, plus extra wedges
  • 1 garlic clove, crushed
  • 1 tbsp each torn mint and dill
  • To serve: sumac (optional) and extra-virgin olive oil
01   Preheat oven to 200C. Cook eggplant over a naked flame or on a barbecue, turning occasionally, until blackened and very soft (10-15 minutes). Cut a slit down each eggplant, open out the halves and set aside in a colander to cool and drain briefly .
02   Meanwhile, brush Turkish bread with oil and bake, turning once, until golden (8-14 minutes).
03   Dry-roast cumin seeds until fragrant (20-40 seconds), then finely crush with a mortar and pestle. Combine in a bowl with yoghurt, tahini, lemon juice and garlic, then season well with sea salt flakes and finely ground black pepper.
04   Scoop out eggplant flesh, chop it and place on a plate. Spoon yoghurt mixture on top and scatter with herbs and sumac to taste. Drizzle with olive oil and serve with toasted Turkish bread and lemon halves to the side.

Topics:

EGGPLANTS, YOGHURT, MODERN AUSTRALIAN, DILL, TAHINI, SPRING, SNACK, FAST, BREAD, VEGETARIAN, MINT

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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