A simple, delicious crowd pleaser for summer from Willow Crossley
Serve 4-6
1 large plump eggplant, cut into 3-inch wedges
2 tbsp date syrup
1 tbsp honey
1 garlic clove, slice thinly
4oz goats cheese,crumbled
2 tbsp yoghurt
½ tbsp coriander seeds
1 lemon, zest and juice
A small bunch cilantro, save some leaves for topping
1 green chili
olive oil
1 tbsp toasted pine nuts
1 tbsp pomegranate seeds
Preheat oven to 425F/220C. Line a baking tray with baking paper and lay your eggplant out and sprinkle with olive oil and salt.
Roast for 10-15 mins, turning once, until golden brown. Toss in a bowl with the date syrup and honey.
Place back on the tray and put the garlic chips on top. Lower the temperature to 350F/180C and cook for a further 10 mins
Dry roast the coriander seeds and crush in a pestle and mortar.
Add to a bowl with the goat’s cheese, yoghurt and lemon zest. Season to taste.
Blitz your cilantro bunch (stalks and all) in a blender (if you don’t have one then in a pestle and mortar),
with the lemon juice, green chili and a good glug of olive oil. Season to taste.
Lay the eggplant on a serving dish (holding back the garlic chips for the top).
Dollop the goats cheese mixture, then green salsa, then sprinkle the pine nuts, pomegranate seeds and add the remaining cilantro leaves and garlic chips.
Enjoy!