Grilled Eggplant with Spiced Macadamia Puree and Blistered Tomatoes

Servings: 4
Preparation Time: 45 minutes

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Ingredients

For the macadamia puree:

• 1 ½ cups raw macadamia nuts
• 1 tbsp fresh lemon juice
• 2 tsp avocado oil
• 1 cup water
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp pink Himalayan salt

For the grilled eggplant:

• 1 large eggplant, sliced into 1 cm thick rounds
• ¼ cup avocado oil
• Salt and black pepper to taste

For the blistered tomatoes:

• 2 cups cherry tomatoes
• 1 tsp fresh tarragon, chopped
• 1 tsp fresh basil, chopped
• 2 shallots, finely chopped
• 1 tbsp avocado oil
• Salt and black pepper to taste

For garnish:

• Microgreens (e.g., pea shoots)

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Instructions

1. Prepare the macadamia puree:
   • In a blender or food processor, combine macadamia nuts, lemon juice, 2 tsp avocado oil, water, cumin, paprika, turmeric, chili powder, thyme, garlic powder, and salt.
   • Blend on high speed until smooth and creamy. Set aside.
2. Grill the eggplant:
   • Brush the eggplant slices with ¼ cup avocado oil. Season with salt and black pepper.
   • Arrange the slices on a baking tray and grill in a preheated oven at 180°C for 30 minutes, until soft and tender. Remove and set aside.
3. Blister the tomatoes:
   • Heat 1 tbsp avocado oil in a skillet over high heat.
   • Add the shallots, cherry tomatoes, and a pinch of salt and pepper. Cook until the tomatoes begin to burst, stirring occasionally.
   • Stir in the tarragon and basil, then remove from heat.
4. Assemble the dish:
   • Spread a layer of macadamia puree on each plate.
   • Place a slice of grilled eggplant on top of the puree.
   • Add blistered tomatoes on and around the eggplant.
   • Garnish with microgreens.

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Tip:
The macadamia puree can also be served as a dip or a spread for other dishes.