Story: Burnt Eggplant and Turkish Ezme
Episode: 9
Presenter: Stuart Laws
Air Date: 17th November

Chef Stuart Laws shares his go-to at-home recipe, the hearty and delicious burnt eggplant, Turkish ezme salsa and tahini goat cheese salad.

Serves 4

Ingredients

• 2 large eggplants
• 250g goat’s curd
• 100g tahini
• lemon juice
• 100ml olive oil
• Red capsicum
• Ripe tomato
• 1 tbsp tomato paste
• Shallot
• 1 small knob ginger, grated
• 2 clove garlic, grated
• ¼  bunch coriander
• 100ml sherry vinegar
• 100ml olive oil
• 1tsp sumac
• 1tsp aleppo pepper or any mild chilli flakes no seeds

Method

For the goat’s curd

1. Whisk together the tahini, goat’s curd, lemon juice and olive oil, and season to taste
2. Spread on the base of the service plate

For the eggplant

1. Turn on the gas stove, pierce the eggplants with a skewer and place over the naked flame
2. Cook until fully collapsed and skin is burnt
3. Remove and gently place in a bowl and cover with glad wrap to steam
4. Peel the eggplant making sure the flesh comes off the skin
5. When clean, slice and place on top of the goats curd

For the ezme

1. Finely dice the tomato capsicum and shallot
2. Add the grated garlic and ginger and finely chop the coriander (leaf and stem)
3. Mix with remaining ingredients and spread on top of the eggplant
4. Serve