6pieces of beef bone marrow, cut 15cm long and split lengthways (see note)
6thick slices of sourdough bread, toasted
Pickled eggplant salad
125 ml (½ cup)apple cider vinegar
75 mllight soy sauce
1½ tbspcaster sugar
2Japanese eggplant, very thinly sliced
2golden shallots, thinly sliced, placed in iced water for 5 minutes
1½ cupsflat-leaf parsley, torn
For drizzling:extra-virgin olive oil
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.
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.