1

John Dory with

herb butter

2 large (about 500gm each)

eggplant

300 ml grapeseed oil or other

neutral-flavoured oil

4 golden shallots, thinly

sliced

1 tsp fenugreek seeds

2 tsp lemon juice

50 gm ricotta salata (see note)

Torn basil (optional),

to serve

1 Prepare a barbecue for

grilling. Prick eggplant all over

with a toothpick to prevent them

bursting, then place directly on

coals and turn occasionally until

scorched all over and beginning

to collapse (20-25 minutes).

Place in a heatproof bowl to

cool briefly, then peel. Tear

eggplant into thumb-sized

pieces and season with salt.

2 Heat oil in a wide, heavy-

based saucepan to 150°C.

Remove pan from heat, add

shallot (be careful, hot oil will

spit), then return to high heat

and stir continuously with

a fork until light golden brown

Eggplant salad with onions

and saltedricotta

SERVES 4-6 // PREP TIME 10 MINS // COOK 40 MINS (PLUS COOLING)

“Shanklish is great with this dish instead of the salted ricotta,”

says Moyle. “Any style of salty cheese will work well here.”

(3-4 minutes). Strain and reserve

2 tbsp oil (remaining oil can be

reserved for frying another dish).

3 Gently warm fenugreek

seeds and reserved 2 tbsp oil

to 100°C in a small saucepan for

6 minutes. Transfer oil and

fenugreek to a mortar and grind

with a pestle. Strain through

a fine sieve into a heatproof

bowl and cool, then season with

lemon juice and pepper, add

eggplant, toss to combine and

transfer to a plate. Grate ricotta

salata over eggplant with a

Microplane, top with basil and

fried shallots and serve.

NoteRicotta salata is available

from select delicatessens and

cheese shops. Substitute

another salted cheese, such

as shanklish, or a firm feta.

Wine suggestionThis dish

needs the cut and gentle

sweetness of a more robust

rosé to work as the final

condiment. 2017 Six Parallels

South Aller Trop Loin Pinot

Gris rosé is the ticket.

106 GOURMET TRAVELLER