Bone marrow with pickled eggplant salad

AT A GLANCE

  • Serves 6 people

  • 6 pieces of beef bone marrow, cut 15cm long and split lengthways (see note)
  • 6 thick slices of sourdough bread, toasted
  •  
  • Pickled eggplant salad
  • 125 ml (½ cup) apple cider vinegar
  • 75 ml light soy sauce
  • 1½ tbsp caster sugar
  • 2 Japanese eggplant, very thinly sliced
  • 2 golden shallots, thinly sliced, placed in iced water for 5 minutes
  • 1½ cups flat-leaf parsley, torn
  • For drizzling: extra-virgin olive oil
01   Preheat oven to 250C. For pickled eggplant salad, bring vinegar, soy sauce and caster sugar to the boil in a saucepan, add eggplant, then remove from heat and set aside to cool (30-40 minutes). Drain shallot, add to eggplant, toss to combine, then drain (discard liquid) and place in a bowl with parsley. Drizzle with olive oil, season to taste, toss to combine and set aside.
02   Place bone marrow in a roasting pan, season to taste and roast until marrow is golden and cooked (15-25 minutes). Serve with toast and pickled eggplant salad.

Note Ask your butcher to cut and split your bone marrow for you.

Topics:

SHALLOTS, ROAST, EGGPLANT, WINTER, PARSLEY, BONE MARROW, SNACK, MODERN AUSTRALIAN, DRINK SUGGESTION, BREAD

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

OFF-DRY CHENIN BLANC , suggested by MAX ALLEN

FEATURED IN

Jun 2013

Jun 2013

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