THE GARLIC-CHARRED PULP

(Our Play on Spanish Roasted Eggplant with Thyme)

THE GARLIC-CHARRED PULP

Ingredients: 2 Large Eggplants (cubed), 4 cloves Garlic (crushed), 50ml Olive oil, 1 tsp Smoked paprika, 1 tsp Dried Thyme, 1 tsp Salt...

Ingredients

  • 2 Large Eggplants (cubed)
  • 4 cloves Garlic (crushed)
  • 50ml Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Dried Thyme
  • 1 tsp Salt

Cooking Method

  1. The Mix Toss eggplant cubes with oil, garlic, and spices in a large bowl.
  2. The Bloom Add a tiny 15ml splash of water to the mix; this ensures the spices stick to the eggplant skin.
  3. The Scorch Roast at 220°C for 25 minutes until the cubes are blackened and melting.
  4. The Final Flourish Top with fresh raw thyme sprigs and a drizzle of balsamic glaze.

Cuisine: Spanish

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