Charred Bridge Builder

Ingredients

• 2 large eggplants
• 4 tbsp olive oil
• 1 lemon (juice and zest)
• 2 red chilies
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp honey
• salt and pepper
• 4 sprigs parsley

Method

1. Preheat the oven to 220°C (428°F).
2. Halve the eggplants lengthwise and score the flesh crosswise.
3. Place the halves cut side up on a baking tray, drizzle with 2 tbsp olive oil, and sprinkle with salt.
4. Roast the eggplants for 35 minutes until deeply browned and soft.
5. Meanwhile, finely chop the chilies and garlic.
6. For the dressing, mix 2 tbsp olive oil, lemon juice and zest, chilies, garlic, vinegar, cumin, honey, salt, and pepper.
7. Let the eggplants cool for 5 minutes.
8. Arrange the eggplant halves diagonally, so they form a 'bridge' on the plate.
9. Spoon the dressing over the bridge and garnish with parsley.

Serving notes

• Serve on a long platter for the bridge effect.
• Add some crusty bread to soak up the sauce.