By Lizzie Moss
Most foodies will remember the first time they read an Ottolenghi recipe. For me, the daughter of two Brits, it was a mesmerising mix of excitement and confusion while I quickly googled what on earth rose harissa was.
His cookbook, simple, holds a special place in my kitchen. The whipped avocado toast with dill and tarragon was frequently breakfast when I lived as a young reporter in Mackay (sort of just down from Airlie Beach in the same way Point Lonsdale is just down from Yarraville). And then there was alla norma or spaghetti with eggplant. It was probably the first pasta I perfected. I made it at least once a week and it was a favourite in my household. While jobs, cities and partners have changed, it still holds a special spot for me. I’d usually make it with homegrown eggplant, but I gave up on trying to grow that in my South Kingsville veggie patch this year. However I did pick some up from the market this weekend with the aim of trying something new but nostalgic, bruschetta alla norma or eggplants on toast.
Serves 2
Ingredients
Two slices of good sourdough (This was from Candied in Spotswood)
- One eggplant
- 1 tsp tomato paste
- 1 garlic clove
- 2-3 tbs of ricotta
- A handful of basil
- Chilli infused oil
Method
- Chop the eggplant into small cubes and roast at 180°C for 40 minutes or until golden brown and soft.
- In a hot pan, toast your bread in good quality olive oil.
- Rub the garlic clove all over the crispy bread to give it a mild garlic flavour.
- Smear the tomato paste, then a layer of ricotta on the toast.
- Add the roast eggplant and season with salt and pepper.
- Top with basil and a healthy amount of the chilli infused oil, if you don’t have any, add some chilli flakes.
