BABY GEM LETTUCE WITH EGGPLANT YOGURT, CUCUMBER AND SHATTA
Serves: 4 generously
Eggplant yogurt:
2 large eggplants, charred
■
(1 lb 2 oz/500 g)
2 tbsp (30 ml) Greek yogurt
■ 1/2 garlic clove, finely chopped
■ 1 1/2 tbsp (22 ml) lemon juice
■ 1 1/2 tbsp (22 ml) tahini
■ 1/2 tsp (2.5 ml) salt
■
Smacked cucumber:
■ 1 medium English cucumber,
■ peeled, sliced in half lengthwise and watery seeds removed (6 1/3 oz/180 g)
■ 1 1/4 cups (310 ml) parsley, roughly chopped
■ 1 1/4 cups (310 ml) mint leaves, roughly chopped
■ 1/2 garlic clove, roughly chopped
■ 3 tbsp (45 ml) olive oil
■ 1/4 tsp (1 ml) salt
■ 5-6 baby gem lettuces (1 lb
■ 2 oz/500 g), bases trimmed Salt and black pepper
■ 1 1/2 tbsp (22 ml) shatta (red or green; recipe follows) or rose harissa
■ 1/2 tsp (2.5 ml) Urfa chili flakes (or a small pinch of black sesame seeds)
1. To make the eggplant yogurt, scoop the flesh out of the charred eggplant; you should have about 5 1/4 oz (150 g).
2. Place in the bowl of a food processor along with the yogurt, garlic, lemon juice, tahini and salt. Blitz for about 1 minute, until completely smooth, then set aside until needed. Clean the food processor.
3. To prepare the cucumber, place each half on a chopping board, cut side facing down. Using the flat side of a large knife, lightly “smack” them until bruised but still holding their shape. Cut the cucumber into roughly 1/2-inch (1-cm) dice and set aside.
4. Add the parsley, mint, garlic, olive oil and salt to the food processor. Blitz for about 2 minutes, scraping down the sides a couple of times if you need to, to form a smooth paste, then add to the cucumber. Set aside for at least 20 minutes (and up to
1 day if kept in the fridge) for the flavours to infuse.
5. Slice each head of baby gem lengthwise to make eight long, thin wedges (per lettuce).
6. Arrange the lettuce on a round platter, overlapping the outer and inner circles to look like the petals of a flower. Lightly sprinkle the wedges with salt and a grind of black pepper, then splatter with the eggplant yogurt. Spoon on the cucumber, drizzle with the shatta, sprinkle with the chili flakes and serve.