WHOLE BAKED EGGPLANT WITH TOASTED SPICE & BUTTERMILK CURD - Cuisine Magazine - From New Zealand to t
Experience the flavor of roasted eggplant infused with toasted spices and buttermilk curd in this unique recipe from Cuisine Magazine. Perfect for a special dinner.
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Ingredients
- 150ml buttermilk
- ½ teaspoon crushed garlic
- ¼ cup black quinoa
- ½ cup canola oil
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- ¼ cup hazelnuts, toasted, chopped
- 1 large eggplant
- 50ml good-quality extra virgin olive oil
- 7-8 oregano leaves
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