Grilled eggplant, puffed rice, edamame and sesame sauce

Name: Grilled eggplant, puffed rice, edamame and sesame sauce recipe
Ingredients: 2 eggplants; olive oil, for brushing and drizzling; 2 tbs pumpkin seeds; 6g (⅓ cup) puffed rice; 1 tbs sunflower seeds; 1 tbs white sesame seeds; 100g frozen podded edamame beans, thawed; 1 spring onion, sliced; 1 tbs chopped chives; ¼ bunch of coriander, leaves picked; Handful of purple shiso cress; Squeeze of lemon juice, plus extra wedges to serve; Pinch of sea salt; 50g tahini; 2.00 lemon, juiced; 1 tbs honey; 1¼ tablespoons light soy sauce; 150ml light olive oil; 60 ml (¼ cup) pomegranate molasses; 125 ml (½ cup) olive oil

Rate now

Jump to recipe

by Mike McEnearney

Chef and delicious. columnist

Feb 01, 2022

Mike has always been a good friend to Two Good Co, cooking at our Foundation dinner, presenting a cooking class at Sydney Seafood School, and as creative director of Carriageworks markets, where we host a stall. This dish is perfect as a starter or light lunch on its own, or as a more substantial meal with steamed rice. It also makes a delicious accompaniment for grilled lamb or chicken. Recipe extracted from Two Good Cookbook Two.

2 eggplants
olive oil, for brushing and drizzling
2 tbs pumpkin seeds
6g (⅓ cup) puffed rice
1 tbs sunflower seeds
1 tbs white sesame seeds
100g frozen podded edamame beans, thawed
1 spring onion, sliced
1 tbs chopped chives
¼ bunch of coriander, leaves picked
Handful of purple shiso cress
Squeeze of lemon juice, plus extra wedges to serve
Pinch of sea salt

Sesame Sauce

50g tahini
1 lemon, juiced
1 tbs honey
1¼ tablespoons light soy sauce
150ml light olive oil

Pomegranate dressing

60 ml (¼ cup) pomegranate molasses
1 lemon, juiced
125 ml (½ cup) olive oil

Method

1.

Light a charcoal barbecue and let the coals burn down or preheat a barbecue grill plate to high. Brush the eggplants very lightly with olive oil, place them directly on the coals or grill plate and cook, turning often, until they are black and blistered and the flesh is soft. (If the eggplants have coloured too quickly but are not yet soft in the middle, finish them off in a preheated 180°C oven.) Remove and cool to room temperature. Peel off the blackened skin and cut the eggplants in half lengthways.
2.

To make the sesame sauce, whisk together all the ingredients and 1¼ tablespoons water in a medium bowl. Set aside. For the pomegranate dressing, whisk together all the ingredients in a small bowl.
3.

Toast the pumpkins seeds in a frying pan over medium–low heat, stirring frequently, for 3–4 minutes until golden. Set aside to cool. Repeat with the puffed rice, sunflower seeds and sesame seeds.
4.

To serve, dollop some sesame sauce onto each plate or one large share plate. Place the eggplant on top, cut side up, and drizzle with the dressing. Toss together the pumpkin seeds, puffed rice, sunflower seeds, edamame, spring onion, herbs, lemon juice, salt and a drizzle of olive oil, then place on the eggplant. Scatter with toasted sesame seeds and serve with extra lemon wedges, if desired