Prep: 10 mins || Cook: 20 mins || Serves: 4
INGREDIENTS
2 eggplant, cut lengthways into 5mm-thick slices
250 ml olive oil, plus extra, to serve (1 cup)
Juice of 2 lemons
1 tbsp chardonnay vinegar
1 garlic clove, finely chopped
1 cup each (loosely packed) mint and flat-leaf parsley, coarsely chopped
Seeds from 1 pomegranate
80 gm goat’s curd
METHOD
Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.
Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.
Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat’s curd, drizzle with olive oil and serve.
