Eggplant is probably my all-time favourite vegetable and a great ingredient to use when looking to replace meat in a dish. The richness of the burrata with the meatiness of the roast eggplant are balanced with herbs and dressing.

Serve with some charred bread for a light lunch or dinner or serve as part of a large meal with other dishes. The salad can be prepared in advance up without dressing then dressed and finished when ready to serve.

INGREDIENTS

• 2 large eggplants
• 3 tbsp olive oil
• Salt and black pepper
• 1/2 cup pitted Kalamata olives
• 1/2 cup almonds, toasted, crushed
• 1/2 cup golden raisins, roughly chopped
• 1/2 cup each mint, flat parsley, coriander, all roughly chopped
• 1 tin chickpeas, drained, rinsed well, drained again
• juice 1 lemon
• 2 tbsp pomegranate molasses
• 1/4 cup olive oil
• Pinch ground chilli (optional)
• 2 x 100 g burrata

METHOD

1. Preheat an oven to 190°C
2. Cut each eggplant lengthways into 4 pieces, brush both sides of the eggplant with the oil and season with salt and pepper. Lay in a single layer onto roasting trays and roast for 20 minutes or until golden and soft.
3. Remove and when cooled slightly, tear into large pieces and place into a bowl.
4. Add the olives, almonds, raisins, mint and chickpeas, then dress with the lemon juice, pomegranate molasses and olive oil. Add the chilli if using and mix everything well.
5. Plate the salad onto a large shallow bowl and tear the burrata mozzarella over it.

Serves 4.
Recipe by Tom Walton. Check out his site here & Insta here.