ROASTED EGGPLANT, HERB & POMEGRANATE DIP
Food stylist and writer Cherie Hausler shares her recipe for Roasted Eggplant, Herb and Pomegranate Dip. Perfect for afternoon nibbles.
2 large organic eggplant
1 tbsp organic coriander seeds, dry toasted and ground in a mortar and pestle
1/2 tbsp organic dried oregano
1 tbsp organic dried mint
1 tbsp pomegranate molasses (from Middle Eastern food stores)
1/2 cup fresh organic chives
2 tsp salt flakes
1 tbsp organic extra virgin olive oil
Pre-heat your oven to 180C. Prick the eggplants all over with a fork and place them into a baking dish with a drizzle of oil. Roast until soft all the way through, about 30-40 minutes.
Remove the eggplant from the oven and leave to cool before cutting open and scraping the fruit from the skin. Discard the skin into your compost bucket and place the roasted eggplant into a food processor with all other ingredients and blend until smooth. You may like to add a little extra oil depending on how much moisture your eggplants managed to hang on to throughout the roasting process. Spoon into a bowl, sprinkle a few extra toasted coriander seeds on top and serve with your favourite bread or crackers.
*Dividing her time between freelance food writing and styling in Sydney and the restaurant she co-owns in Bangkok, Cherie Hausler made a ‘tea change’ to include the Barossa Valley when she decided the only way to balance her food-filled life was to add an organic veggie patch and some chooks into the mix. Juggling the renovation of a 160 year old bluestone farm house in the Barossa, amongst designing menus, regular contributions to Delicious Magazine and the odd TV show, has given Cherie the perfect fresh air and open country base to grow and collect seasonal fruits and herbs to hand blend for her tea range, Scullery Made. For more Cherie’s culinary journey go to her website here.