In COOK: The Only Book You Need in the Kitchen, acclaimed chef Karen Martini shares a lifetime of cooking, eating and learning about food. This is an essential collection of more than 1000 recipes, from old favourites to brilliant new dishes.
Karen has inspired generations of home cooks, and with this milestone book she brings us a generous breadth of cuisines and ingredients, celebrating vibrant flavours from a uniquely Australian perspective. Karen won’t just show you what to cook, she will teach you how to cook, with everything you need to prepare effortlessly delicious meals.
Each recipe in this modern classic is packed with hard-won wisdom from Karen’s inspiring career and Tunisian-Italian heritage. Providing midweek meals, signature spreads, dinner-party dishes, and feasts for special occasions, COOK will guide you to make each meal your own. Enjoy an incredible array of classic and contemporary recipes – from the simple to the elaborate – suitable for all skill levels.
Photography: © Mark Chew
Grilled eggplant with tahini & yoghurt dressing, pomegranate, chilli & mint
Serves: 6-8
Ingredients
- 4 large eggplants (aubergines), cut lengthways into slices 2 cm (¾ in) thick
- 2 teaspoons cumin seeds
- 300 g (10½ oz) plain yoghurt
- 2 tablespoons tahini
- 2 garlic cloves, finely grated
- juice of 1 lemon
- ¼ bunch of mint, leaves picked
- 1 long green chilli, sliced
- 1 long red chilli, sliced (optional)
- ½ pomegranate, seeds reserved
- pomegranate molasses, to serve
- extra-virgin olive oil, salt flakes and freshly ground black pepper
Method
Preheat a grill pan or barbecue grill on high.
Brush the eggplant slices with oil and season with salt and pepper. Grill for a few minutes on each side, until scorched and tender but still holding their shape. Lay them out separately to cool.
Using a mortar and pestle, roughly grind the cumin seeds with two good pinches of salt. Add the yoghurt, tahini, garlic and lemon juice and mix well.
Lay the eggplant on a serving plate and spoon the dressing over. Scatter with the mint, chillies and pomegranate seeds, then drizzle with a little pomegranate molasses and some more oil. This salad is best made near serving time.
Make it different
Roasted pumpkin with tahini & yoghurt dressing, pomegranate, chilli & mint. Instead of eggplant (aubergine), use roasted pumpkin (winter squash) wedges.
— COOK! by Karen Martini (Hardie Grant) is out now.
COOK
The Only Book You Need in the Kitchen
Learn to cook grilled eggplant with tahini & yoghurt dressing from Karen Martini's COOK!
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