PLANT POWER

GET SET FOR SUM­MER EN­TER­TAIN­ING AND GO BIG ON FLAVOUR WITH THIS IN­NO­VA­TIVE EGG­PLANT SALAD

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD PHOTO & STYLING: MI­RANDA PORTER CE­RAM­ICS: TWOWARMHANDS.COM

My food is in a con­stant state of flux, but it’s grounded in tech­niques I gleaned eons ago. I learned to cook egg­plant this way at Da Gio­vanni in Torino. I have no doubt Gio­vanni still pre­pares his melan­zane the same way to­day. No oil is used, which in­stinc­tively feels wrong, but it’s a fan­tas­tic tech­nique that gives the op­por­tu­nity to in­tro­duce big flavours that won’t get lost in an overly oily dish. I also en­joy roast­ing whole egg­plant on the bar­be­cue, be­fore tear­ing the flesh into smoky lobes. Try mist­ing thin slices with olive oil be­fore grilling them, then strew with chilli, gar­lic, lemon zest and pars­ley. An­other favoured way is to shal­low-fry thick plinths in olive oil. Don’t be con­cerned by how much oil the slices ab­sorb, as they only take what they need. Cel­e­brate new ideas. Keep learn­ing.

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