FOR THE EGGPLANT:
Ingredients:
- 2 eggplants
- Extra virgin olive oil
Method:
- Using a fork, prick the skin of the eggplants all over. This step allows steam to escape during cooking, preventing the eggplant from bursting while ensuring even cooking.
- Set the Ninja Outdoor Oven to 370°C. The high temperature is crucial for achieving a beautifully charred and smokey eggplant. Add the Ninja All Purpose Blend Pellets in for the smokey flavour and ignite.
- Rub the eggplants with a generous amount of oil. This helps in achieving a nice char and prevents the eggplants from sticking.
- Once the oven has preheated and is smokey, place the eggplants onto the Ninja Outdoor Oven Roast Rack and close the lid to maintain the high temperature and smoke level.
- Cook the eggplants for 30-40 minutes or until they become soft and luscious, turning every 10 minutes to ensure even charring. The exact time may vary depending on the size of the eggplants.
- Once the eggplants are cooked, remove from the oven, and place them into a bowl, cover with cling film and allow to cool. Covering the eggplants traps the steam, which helps to loosen the skin, making it easier to peel.
- Once cooled enough to handle, peel the skin from the eggplants. Reserve all the juices released.
FOR THE MACADAMIA BUTTER:
Ingredients:
- 250g macadamia
- 125g macadamia milk
- Murray River pink salt
Method:
- Preheat the Ninja Outdoor Oven to 160C, place the macadamias in and roast until golden brown - this will take approximately 10-15 minutes. Give the nuts a mix every 5 minutes to ensure even cooking.
- Once golden brown, transfer the macadamias to a mixer machine and blend until smooth and silky. Allow the mix to cool, then slowly blend in the macadamia milk to lighten the macadamia butter.
- Season with salt.
FOR THE DRESSING:
Ingredients:
- 100mL eggplant juice
- 50mL rice wine vinegar
- 30mL maple syrup
Method:
- Whisk all ingredients together until well combined.
TO FINISH:
Ingredients:
- 1 roasted eggplant
- 50mL eggplant dressing
- 100g macadamia butter
- 20g toasted chopped macadamia
- 5g chervil
- 5g tarragon
- 5g chives
- Extra virgin olive oil
- Murray River pink salt
Method:
- Using a spatula or the back of a spoon, spread a generous layer of the prepared macadamia butter across the centre of the plate.
- Place the eggplant on top of the macadamia butter.
- Drizzle the prepared eggplant dressing over the eggplant with the extra virgin olive oil. The dressing should enhance the flavour of the eggplant without overpowering it.
- Sprinkle the salt over the eggplant and scatter the toasted macadamia over the top.
- Scatter a mix of the herbs over the top of the dish for a burst of colour and freshness that balances the rich and smokey flavours of the dish.
- Time to serve!
