Baked Eggplant with Tahini, Walnut Tarator & Garden Herbs

Name: Baked Eggplant with Tahini, Walnut Tarator & Garden Herbs
Yield: Serves 4
Cuisine: British
Ingredients: Sea salt flakes and freshly cracked black pepper, for seasoning; 2 (each 20 cm long) eggplants; 2 cups fresh mixed herbs (we like warrigal green leaves, Lebanese cress and coriander leaves); 2 cups fresh mixed herbs (we like warrigal green leaves, Lebanese cress and coriander leaves); Lemon cheeks, for serving; 2 tbsp lemon extra virgin olive oil; 2 tbsp vegetable oil; Sea salt flakes and freshly cracked black pepper, for seasoning; 2 cups fresh mixed herbs (we like warrigal green leaves, Lebanese cress and coriander leaves); 2 cups fresh mixed herbs (we like warrigal green leaves, Lebanese cress and coriander leaves); ½ large red onion, finely chopped; 3 tsp sumac; 1 bunch fresh continental parsley, stems and leaves finely chopped; 1 bunch fresh continental parsley, stems and leaves finely chopped; 1 bunch fresh coriander, stems and leaves finely chopped; 1 bunch fresh coriander, stems and leaves finely chopped; 300 g (3 cups) walnut halves; 3 fresh long red chillies, deseeded, finely chopped; 125 ml (½ cup) miso glaze; 225 g (¾ cup) tahini; Juice of 3-4 lemons (you will need 100 ml)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 (each 20 cm long) eggplants
Sea salt flakes and freshly cracked black pepper, for seasoning
2

Europe
Oceania
Australian
Australia
United Kingdom
Sydney
Lunch
Mediterranean
Gluten-free
Vegan

Method

Begin with preparing the walnut tarator. Preheat oven to 160°C fan forced. Spread the walnuts in a single layer on a baking tray. Bake, tossing every