Roast Eggplant With Native Succulents And Macadamia Cream

Recipe provided to us by
Mindy Woods from Karkalla Byron Bay


Kunzea pomifera


Carpobrotus virescens (Bain)
Carpobrotus rossii (Karkalla)


Macadamia integrifolia x M. tetraphylla 'Beaumont’


Roast eggplant
1 eggplant, halved and scored
¼ cup cooked jasmine rice, warmed through
1 heaped teaspoon macadamia pieces, roasted and salted (about 10g)
1 heaped teaspoon native currants (or regular currants)
1 heaped teaspoon muntries (omit if not available)
1 heaped teaspoon sunflower seeds
Squeeze of lemon juice
Splash of olive oil
Sea salt

Macadamia cream
50g macadamia spread/butter
50g warm water
Pinch salt
1 tablespoon olive oil
1 tablespoon lemon juice

To serve
Fresh coriander, dill, mint, sea parsley and karkalla


Heat a fry pan with olive oil and bring to a high heat. Place the eggplant, score side down, in the
pan and cook until caramelised. Then place the eggplant in a hot oven and cook through (8-10
minutes) until soft and tender.

Carefully scrape the cooked eggplant flesh into a bowl, draining away any excess moisture.
Stir through the rice, macadamias, currants, muntries and sunflower seeds.

Season with lemon juice and olive oil. Taste and add salt as required.
Prepare the macadamia cream by blending all ingredients together in a food processor until

To serve, dress the plate with macadamia cream. Return eggplant mixture to eggplant skin and
dress liberally with fresh herbs and native succulents. Serve immediately.

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