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Roasted eggplant with sticky tomato, capsicum and grapes

Name: Roasted eggplant with sticky tomato, capsicum and grapes recipe
Yield: 6
Ingredients: 2 (1.3kg total) large eggplants, cut into thick wedges; 2 red capsicums, halved lengthways, deseeded; 80ml olive oil; 2 red onions, cut into wedges; 350g bunch red seedless grapes, snipped into small clusters; 2 garlic cloves, crushed; 60ml cider vinegar; 60ml pomegranate molasses; 100g mixed kalamata olives, pitted, torn; 250g baby grape tomatoes, halved lengthways; 125.00 ml chopped flat-leaf parsley leaves; 125.00 ml chopped coriander leaves, plus extra sprigs to serve

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P18 Roasted eggplant with sticky tomato, capsicum and grapes

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by David Allison

CHEF AND FOUNDER, STIX

Feb 21, 2023

“Eggplant is so often overlooked. My go-to is Neil Perry’s Moroccan eggplant recipe; I serve it with everything – from ham at Christmas to roast chicken, or a steak off the barbecue.” – David Allison.

2 (1.3kg total) large eggplants, cut into thick wedges
2 red capsicums, halved lengthways, deseeded
100ml olive oil, plus 1/3 cup (80ml) extra
2 red onions, cut into wedges
350g bunch red seedless grapes, snipped into small clusters
2 garlic cloves, crushed
1/4 cup (60ml) organic apple cider vinegar
1/4 cup (60ml) pomegranate molasses
100g mixed kalamata olives, pitted, torn
250g baby grape tomatoes, halved lengthways
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves, plus extra sprigs to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper. Place eggplant and capsicum, cut-side down, on two of the trays. Rub capsicum and eggplant generously with 1/3 cup (80ml) of the oil and season with salt flakes.
2.

Roast for 40-45 minutes until golden brown. Set eggplant aside. Place capsicum in a sealed container to sweat. After 15 minutes, peel and discard skin. Tear capsicum into long strips.
3.

Reduce oven to 200°C/180°C fan-forced. Place onion, grapes and garlic in a large bowl with 1 tbs oil. Gently toss to coat, then transfer to third prepared tray. Roast for 20 minutes or until caramelised.
4.

Whisk the extra 1/3 cup (80ml) oil, vinegar and molasses in a large bowl. Season with salt flakes and a generous amount of freshly ground black pepper. Add capsicum, onion mixture, olives and tomatoes. Toss gently to combine.
5.

Arrange eggplant on a serving plate and sprinkle evenly with half the parsley and half the coriander leaves. Spoon over onion mixture. Sprinkle with remaining herbs to serve.