This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • 3 Small to medium eggplants, sliced lengthways & salted

  • Verjuice

  • Soft goats curd

  • 100g Good young rocket (not wild ), washed

  • Walnuts, roasted & rubbed

  • Sea salt

  • Good quality ciabatta, sliced about 1cm thick

  • Dressing

  • 50gms evoo

  • 50gms walnut oil

  • 30g red wine vinegar

  • 10g vino cotto

  • 1g salt

  • 1g fresh cracked pepper


  • 1.

    Place the sliced salted eggplant on to a tray and allow to sit for 20 minutes, after

  • 2.

    20 minutes rinse the salt and pat dry, cut into strips.

  • 3.

    Place the griddle pan over a high heat, once hot toast the slice of ciabatta, and set a side.

  • 4.

    Meanwhile place a non stick pan over a high heat, add 20mls over olive oil, onec hot add the eggplant in batches, fry off until cooked all the way through then add the verjuice and cook until all of the verjuice has evaporated, season with salt & pepper.

  • 5.

    Place this on top of the ciabatta.

  • 6.

    To make the dressing, combine all ingredients in a mixing bowl and whisk well together.

  • 7.

    To make the salad, combine the rocket and walnuts in a bowl lightly dress with the dressing, only enough the coat the rocket leaves, place this on top of the eggplant, then crumble over the soft goats cheese.

  • 8.

    Dress with extra olive oil.

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