Retail Recipes / Spring

Eggplant Three Ways

One ingredient, three flavour-packed dishes. Let eggplant earn its place in your kitchen.

A creamy, smoky classic perfect for mezze or sandwich spreads.

2 large eggplants

2 tbsp tahini

1 clove garlic, crushed

Juice of 1 lemon

2 tbsp extra virgin olive oil

Sea salt, to taste

Optional: smoked paprika or cumin for depth

Char whole eggplants over open flame or roast at 220°C for 30 mins until skin is blackened and flesh is soft.
Cool, then scoop out the flesh into a bowl.
Add tahini, garlic, lemon juice, olive oil, and salt. Blitz or mash until smooth.
Finish with a drizzle of olive oil and sprinkle of paprika.

Fast, bold, and full of umami—perfect with rice or noodles.

2 long eggplants, cut into batons

2 tbsp neutral oil

3 cloves garlic, minced

1 tbsp soy sauce

1 tbsp oyster sauce or hoisin

1 tsp sesame oil

1 tsp sugar

Optional: sliced spring onions or chilli

Heat oil in a wok or pan over high heat. Add eggplant and fry until browned and soft.
Add garlic and stir-fry for 30 seconds.
Add soy, oyster/hoisin sauce, sesame oil, and sugar. Toss to coat.
Serve with rice and garnish with spring onions or chilli.

BBQ or grill pan ready—simple, rustic, and full of charred, tangy flavour.

2 medium eggplants, sliced into 1cm rounds

2 tbsp olive oil

1 tbsp red wine vinegar (or sherry vinegar for something extra special)

Salt & pepper

Fresh parsley or mint, to garnish

Optional: Crumbled feta or lemon zest for finish

Brush eggplant slices with olive oil and season with salt and pepper.
Grill on medium-high for 3–4 minutes each side until golden, tender, and charred.
While warm, drizzle with red wine vinegar and let it soak in.