Cooked here on an open flame, eggplant has an addictive, slightly bitter, smoky flavour. This simple smash is perfect on top of freshly grilled bread topped with a little drizzle of your favourite olive oil. Try chopping fresh tomatoes and adding a pinch of chilli to spice it up. If you’ve kept the mint in the garden well-watered, some fresh leaves add a finishing touch, and a handful of chopped hazelnuts give a little crunch.
Ingredients
| 2 medium | Eggplants (Main) |
| 1 | Garlic clove, crushed |
| 1 tsp | Ground cumin |
| ¼ cup | Tahini (Main) |
| 2 Tbsp | Greek yoghurt |
| 1 tsp | Lemon zest |
| 2 Tbsp | Lemon juice |
| 1 loaf | Turkish bread, split horizontally (Main) |
| 1 dash | Olive oil |
| ¼ cup | Toasted hazelnuts |
| ½ cup | Mint leaves |
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Directions
- Over an open flame, place the eggplants, turning until all sides are blistered and browned. This takes about 10 minutes. Stick a skewer into the centre to ensure it is soft through. Remove and cool enough to handle.
- Split the eggplant in half. Using a spoon, scoop out the insides and place into a medium sized bowl. Mash roughly with a fork, then add the garlic, cumin, tahini, yoghurt and lemon stirring well.
- Brush the Turkish loaf with oil and toast on a barbecue or grill pan.
- Serve the warmed toast with smashed eggplant and a sprinkling of nuts and mint leaves.
