Recipes

Method

Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

Once cooked put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

In a small bowl mix the tahini yoghurt ingredients together.

To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds.

Note: Garnish ½ bunch Coriander, leaves picked ¼ cup roasted almonds, chopped