Loaded Lebanese Eggplant

Ingredients

2 Tbs extra virgin olive oil, plus extra to serve
Coriander leaves for garnish
1 red chilli, thinly sliced
1/2 cup tomato paste
1 tsp ground cumin
Salt and pepper to season
2 eggplants, halved lengthways
2 tomatoes, diced
1 small red onion, finely diced
1/2 cup Greek-style yoghurt
Mint leaves to serve
Pomegranate seeds to serve
Lemon wedges to serve

Method

Pour 2 tablespoons of extra virgin olive oil into a medium bowl, add tomato paste and cumin. Season and stir until combined.

Use a small sharp knife to cut a criss-cross pattern into the flesh of the eggplant, without cutting all the way through the skin. Use a small spoon to spread the tomato paste mixture generously onto the eggplant, pushing into the score lines.

Arrange eggplant halves in a baking dish. Scatter tomatoes and onion over the top. Pour 125mL water into the base of the dish. Cover with baking paper, then cover tightly with foil. Bake at 180 C fan-forced for 1 hour or until eggplant is very tender. Remove the foil and baking paper, increase oven to 210 C and bake uncovered for 15 minutes.

Serve eggplant dolloped with yoghurt and drizzled with a little olive oil. Scatter with mint, pomegranate, coriander and chilli.

Serve with lemon wedges.

Credits: Cobram Estate

Photo Credits: Cobram Estate