DC
2 eggplants, halved lengthways
2 garlic cloves, crushed
1/4 cup olive oil
1 onion, sliced
60g goat’s cheese, crumbled
1/4 cup pistachios, crushed
finely grated zest and juice of 1/2 lemon
1 Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper. Deeply score the eggplant flesh in a criss-cross pattern. Rub the garlic in between the cuts and around the flesh.
2 Place the eggplant, cut side up, onto the tray. Drizzle with half the olive oil and season with salt and pepper. Roast for 20–25 minutes or until soft.
3 Heat the remaining oil in a frying pan over medium-high heat. Cook the onion for 5 minutes or until golden brown. Set aside.
4 To serve, spoon the caramelised onion on top of the eggplant. Sprinkle with the goat’s cheese, pistachios and zest, and drizzle with the juice.
Serves 4