Smoked Eggplant with Toasted Sourdough

Methods and Directions

• Place the eggplant over the stove top flames or in coals of a fire or in the oven. Cook until cooked through and soft approx. – 20min. Place in a bowl and cover to steam and release all its liquid.
• In the meantime, make the crumble by heating up the bread and garlic and toast in a pan with the olive oil until golden and crisp. Finely dice the parsley and mix in with the crumble.
• Make the sauce by straining off the liquid from the eggplant. Pour 100ml of the liquid into a bowl and whisk in the Dilmah comfort tea. Add a pinch of salt and pepper.
• With the eggplant. Place on a plate top with all the crumble (more the merrier here) and then Pour the sauce around the bottom to serve.