A dish that will leave you wanting more.
Simple to prepare, full of enticing aromas, and an invitation to play with flavours.

An eggplant roasting on a rack over an open flame, its smoky scent drifting through the kitchen — awakening the palate before the first bite.

Method
Place a whole eggplant on a rack suitable for cooking over an open flame. Turn it by a quarter turn every two minutes so it chars evenly on all sides.

A small eggplant may be ready in as little as 8 minutes; a larger one will need more time. The eggplant is ready when the skin is charred and the flesh is completely soft.

Allow it to cool slightly, gently remove the skin, and place it on a plate. Open the flesh slightly — it is now ready to absorb the flavours.

And this is where I come in, with two seasoning options:

Middle Eastern Style

2 tablespoons tahini
2 tablespoons fresh lemon juice
A pinch of salt
1 tablespoon olive oil
1 teaspoon pine nuts
Thinly sliced green chilli, to taste

Pour the tahini over the eggplant, followed by the lemon juice. Sprinkle with a pinch of salt, drizzle with olive oil, and finish with pine nuts and thinly sliced chilli.

Asian-Inspired Style

1 tablespoon freshly grated ginger
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon fresh lime juice
1 teaspoon finely chopped fresh red chilli
Fresh coriander leaves, to serve

Mix all the ingredients together to make a smooth sauce. Pour the sauce over the eggplant and finish with black sesame seeds and fresh coriander leaves.

One eggplant, two ways — and every bite opens up a world of flavour.