Roasted eggplant and ezme salad

Ingredients

• 1 large eggplant (about 500gm), halved lengthways
• 1 tsp cornflour
• 1 garlic clove, crushed
• 2 tbsp extra-virgin olive oil
• Charred flatbread, to serve
• Ezme salad
• 1 golden shallot, finely chopped
• 1 large vine-ripened tomato, deseeded, finely chopped
• 1 small red capsicum, seeds and membrane removed, finely chopped
• 1/4 cup (loosely packed) flat leaf parsley, finely chopped
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp extra-virgin olive oil
• 1 tsp Aleppo pepper, plus extra for sprinkling

Instructions

1. 1

   1: Preheat oven to 220°C fan-forced. Score eggplant in a diamond pattern, then dust cut sides with cornflour.

2. 2

   2: Combine garlic and olive oil in a small bowl and season generously. Brush garlic oil over cut sides of eggplant, then place cut-side down on a baking tray lined with baking paper. Roast until light golden (20 minutes). Turn eggplant halves, return to oven and roast until golden and caramelised (12-15 minutes).

3. 3

   3: Meanwhile, for ezme salad, place all ingredients in a bowl, season to taste and stand for flavours to develop (10 minutes).

4. 4

   4: Divide salad among plates. Top with eggplant, sprinkle with extra Aleppo pepper and serve with grilled flatbread.