Serves 4-6 as a side dish
Ingredients
4 small Lebanese eggplant
Soy sauce (or tamari), for drizzling
2 spring onions, finely sliced
Southern SeaGreens furikake, for sprinkling
Method
Pre-heat a barbecue grill over a high heat. Alternatively use the gas hob on the gas stove top. Place the eggplants directly over the flame. Turn regularly, about every two minutes until the skin is completely blackened all over. It will take about 10 minutes. Set eggplants aside to cool then carefully peel away the charred skin, avoiding removing any of the inside flesh.
Serve the eggplants whole, or slice across into 3cm lengths. Drizzle the soy over the top, then a scattering of spring onion followed by a generous sprinkle of the furikake.
Recipe and photos developed by Fiona Hammond for Torello Farm. For more of Fiona’s recipes head to the Torello Farm website: torellofarm.com.au.