Warm Moghrabieh Salad with Charred Eggplant & Confit Tomatoes

This Middle Eastern inspired salad delivers a hearty option to add to your menu. The couscous absorbs a delicious, meaty flavour profile from the CHEF Veal Reduced Stock.

10 Portions

Extra virgin olive oil
1kg cherry tomatoes
Pinch saffron
3 medium eggplants
2 red onion, sliced
300mL water
200mL white wine vinegar
100g sugar
1 tbsp black peppercorns
2 bay leaves
1kg mograbieh
500mL CHEF Reduced Veal Stock
1L water
1 bunch picked cavalo nero, cleaned and sliced
200g pomegranate arils
20g Mint leaves,
20g Parsley leaves,
4 lemon cheeks, grilled

Pre-heat oven to 160°C. In an oven-proof container, cover cherry tomatoes in EVOO with black limes and saffron. Season heavily, cover tray with several layers of foil and confit for 1 hour or until tomatoes soften.
Place eggplants onto the stovetop exposed to a high flame. Once evenly charred, transfer to an airtight and heatproof container; allow to cool. Once cool, peel the eggplants, ensuring to remove as much charred skin as possible, and slice into thick strips. Season and coat in olive oil; set aside.
In a pot, heat vinegar, sugar, bay leaf, peppercorns, and water until dissolved. Add red onion to pickling liquor and remove from heat; set aside and allow to cool.
In a separate pot on high heat, add CHEF Reduced Veal Stock, extra water, and mograbieh. Bring to the boil, then simmer on low, covered for 20 minutes, stirring regularly to avoid sticking.
To serve, gently warm mograbieh in a pot & stir through cavalo nero to wilt. Mix through reserved eggplant, and adjust seasoning. Serve warm & garnish with confit tomatoes, red onion, pomegranate arils, mint, parsley, and grilled lemon cheeks.