Eggplant With Sensational Toppings Loaded With Fresh Flavours
The Australian Women's Weekly Food|Issue 53 2019
Take charred eggplant to the next level with sensational toppings loaded with fresh flavours.
Eggplant With Sensational Toppings Loaded With Fresh Flavours

HOISIN EGGPLANT

Make basic char-grilled eggplant (facing page), brushing the eggplant slices with 1 cup (280g) hoisin sauce, then spraying with olive oil and omitting the dressing and parsley. Whisk ½ cup (125ml) tamari, 2 tablespoons brown sugar and 1 teaspoon sesame oil; drizzle over eggplant. Sprinkle with 2 teaspoons toasted sesame seeds, 2 tablespoons fried shallots and 1 chopped red chilli.

WHIPPED FETTA EGGPLANT ROLLS

Make basic char-grilled eggplant (facing page), using red wine vinegar in the dressing. Pulse 200g Greek-style fetta, 1 teaspoon lemon juice and 2 tablespoons olive oil until spreadable. Spread eggplant slices with fetta; roll-up. Serve with 2 cups rocket and 250g halved cherry tomatoes; top with 2 tablespoons each mint leaves and toasted pine nuts.

EGGPLANT, EDAMAME & GINGER DRESSING

この記事は The Australian Women's Weekly Food の Issue 53 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は The Australian Women's Weekly Food の Issue 53 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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