CHARRED EGGPLANT SALAD WITH BLACK GARLIC, HERBS & TAHINI DRESSING

This is a deconstructed version of an eggplant dip that I created a few years back, using sweet fermented black garlic with its molasses-umami rich flavour that teams so well with the smoky aromas of the charred eggplant flesh. The longer the eggplant has time to absorb flavours the better this dish is, making it a perfect one to prepare ahead. If black garlic is not available, replace with one large clove of crushed fresh garlic. Fresh herbs are added to for a bounce of freshness just before serving.

 Serves 4-6 as a side dish

 900g eggplant (about 3 large)

10g fermented black garlic (about 3 large cloves)

¼ cup (60ml) lemon juice

1 tablespoon extra virgin olive oil

2 teaspoons cumin seeds, toasted and coarsely ground

sea salt flakes

black pepper

2 tablespoons tahini

¼ cup chopped coriander leaves

2 tablespoons chopped mint leaves

To char the eggplant, pre-heat a barbecue grill over a high heat, alternatively use three gas stove-top hobs, turning heat to a medium-high flame.

Place the whole eggplant over the grill plate and cover with the barbecue lid, or if using the gas hobs place each eggplant over a hob. Cook for about 20 minutes, turning every 5 minutes, or until the skin is charred and crisp on the outside and soft and tender on the inside. Transfer to a plate. The eggplant will take on a smoky aroma and collapse leaving the inside nice and soft.

When cool enough to handle, scrape or scoop the eggplant flesh from the skin into a colander sitting over a clean bowl, tearing any large pieces into finger length strips. Discard the skin. Transfer the drained eggplant to another clean bowl, reserving the collected liquid. Using the side of a knife blade, mash the black garlic with about a tablespoon of the eggplant flesh on a board, to combine to a paste. Add the paste to the bowl of eggplant along with 2 tablespoons (40ml) lemon juice, olive oil, cumin, ¾ teaspoon of salt and a generous grinding of pepper, then gently toss to combine. Taste and adjust seasoning, adding more salt if needed. Set aside for a minimum of 30 minutes. The mixture can be made a day ahead at this point stored in an airtight container in the fridge.

For the dressing, stir together the tahini and 2 tablespoons of the reserved liquid in a small bowl to combine, then stir in the remaining tablespoon (20ml) of lemon juice. If a thinner dressing is preferred, stir in a little extra of the collected juice. Transfer to a small bowl for serving.

When ready to eat, gently stir the herbs through the eggplant mixture to combine. Transfer to a serving plate and serve at room temperature. Pass around the tahini dressing to drizzle over.

Recipe by Fiona Hammond, Feb 2026