2 eggplants, cut into 3-4 cm chunks
3 tbsp olive oil
1 tbsp honey
salt and pepper
2 large red peppers
2 large tomatoes, cored and sliced
12 cherry tomatoes halved
250g mozzarella torn into chunks
basil or rocket leaves to serve
1 cup basil leaves
1/2 cup extra virgin olive oil
1 clove garlic chopped
Preheat oven to 220 C and line a baking tray
Toss eggplants with oil, honey, salt and pepper, arrange in a single layer on a prepared tray and bake until golden and tender about 20 mins
Place whole red peppers in the oven to roast at the same as the eggplants
While eggplants and peppers are cooking make the basil dressing by placing basil leaves in a sieve and pouring over boiling water to wilt
Cool at once under running water, drain then whizz in food processor with oil, garlic and salt and pepper
Remove eggplants and peppers from oven, cover with baking paper and a tea towel and allow to cool
Peel and deseed cooled peppers and tear into strips
Toss in a serving bowl with eggplants, tomatoes, mozzarella, salt and pepper
Top with basil or rocket leaves
Drizzle with Basil dressing and serve at room temperature
2 large eggplants, cut 1½cm-thick rounds
olive oil for brushing
sea salt and ground pepper
1 cup couscous
1 cup boiling water
¼ cup currants
1 teaspoon ground cumin
1 tablespoon olive oil
2 big handfuls baby spinach
Dressing
1 cup thick plain yoghurt
2 tablespoons olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
1 tablespoon tahini
1 teaspoon Dijon mustard
2 cloves garlic, crushed
1 teaspoon sea salt
To serve
125 grams fresh burrata in whey, drained
¼ cup pistachios, roughly chopped
¼ cup mint, thinly sliced
chilli flakes
Preheat the oven to 180°C fan bake.
Brush both sides of the eggplant with oil and season with salt and pepper. Place on a large, lined baking tray and roast for about 25 minutes, or until tender but not falling apart. Set aside.
Combine the couscous, water, currants, cumin and oil in a heatproof bowl with 1 teaspoon salt. Cover and set aside for 10 minutes, then fluff up with a fork. Add the spinach and toss together.
Dressing: Blitz all the ingredients together in a food processor.
To serve: Spread the dressing over a serving platter. Top with the couscous and eggplant, then break over the burrata. Scatter over the pistachios, mint and a good pinch of chilli flakes.