Matt Moran's eggplant kasundi, poached egg, asparagus and toast

Name: Matt Moran's eggplant kasundi, poached egg, asparagus and toast
Yield: 4
Ingredients: 1 large eggplant, cut into 2cm pieces; 2/3 cup (165ml) extra virgin olive oil; 10 curry leaves; 1/2 tsp each yellow mustard and fenugreek seeds; 10cm piece (50g) ginger, finely grated; 2 garlic cloves, finely chopped; 2 long red chillies, thinly sliced; 1 tsp ground turmeric; 1/4 tsp ground cumin; 1/2 tsp garam masala (Indian spice mix); 500g vine-ripened tomatoes, chopped; 1/2 cup (125ml) apple cider vinegar; 1 tbs brown sugar; 2 bunches asparagus, trimmed; 8 eggs; 100ml white vinegar; Grilled sourdough slices,; chopped chives and shaved parmesan, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 10, 2018

Use the freshest eggs possible for best poached egg results.

1 large eggplant, cut into 2cm pieces
2/3 cup (165ml) extra virgin olive oil
10 curry leaves
1/2 tsp each yellow mustard and fenugreek seeds
10cm piece (50g) ginger, finely grated
2 garlic cloves, finely chopped
2 long red chillies, thinly sliced
1 tsp ground turmeric
1/4 tsp ground cumin
1/2 tsp garam masala (Indian spice mix)
500g vine-ripened tomatoes, chopped
1/2 cup (125ml) apple cider vinegar
1 tbs brown sugar
2 bunches asparagus, trimmed
8 eggs
100ml white vinegar
Grilled sourdough slices,
chopped chives and shaved parmesan, to serve

Method

1.

To make the kasundi, place eggplant in a colander and toss with 2 tsp salt flakes. Stand for 15 minutes, then rinse and drain. Pat dry with paper towel.
2.

Heat 1/2 cup (125ml) oil in a heavy-based saucepan over high heat. Add curry leaves and mustard and fenugreek seeds, and cook, stirring constantly, for 1 minute or until mustard seeds start to pop. Add ginger, garlic and chilli, and cook, stirring occasionally, for 2-3 minutes or until garlic is golden. Add spices, and cook, stirring constantly, for 30 seconds or until fragrant. Add eggplant, tomato, apple cider vinegar, sugar and 1 tsp salt flakes, and cook, stirring occasionally, for 18-20 minutes or until thickened slightly and eggplant is tender (kasundi can be stored, covered and chilled, for up to 3 weeks).
3.

Heat a chargrill pan or barbecue to medium-high heat. Toss asparagus in 2 tbs oil and grill, turning occasionally, for 5 minutes or until grill marks appear. Transfer to a plate and cover to keep warm. Meanwhile, to poach eggs, break eggs into individual cups and set aside. Fill a high-sided saucepan two-thirds full with hot water, add white vinegar and place over medium-high heat. Heat water until bubbles are visible on the bottom of the saucepan but not breaking the surface (keep the water in this state throughout the poaching process). Using a large spoon, stir water to form a whirlpool, then, in batches of 2, drop eggs into whirlpool and cook, without stirring, for 3 1/2 minutes or until cooked to your liking. Scoop out with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
4.

Spoon some eggplant kasundi onto sourdough toast and top with asparagus and eggs. Scatter over chives and parmesan to serve.