Nature's Fresh tomahawk with spicy eggplant and zhoug
1.2kg Nature's Fresh tomahawk
2 tsp Tabasco
sea salt flakes and freshly-ground black pepper
1 cup extra virgin olive oil
2 medium eggplant
1 Tbsp harissa
4 jalapeno chillies
1 bunch parsley
1 bunch coriander
½ bunch mint
1 tsp cumin seeds, toasted and cracked
½ tsp coriander seeds, toasted and cracked
pinch chilli flakes
Preheat oven to 190°C. Rub the tomahawk with Tabasco and season with salt and pepper. Drizzle with 1 Tbsp extra virgin olive oil. Halve and score the eggplants, sprinkle with harissa and drizzle with 2 Tbsp extra virgin olive oil. Season with salt then arrange on a lined tray and bake for 30 minutes, until caramelised.
Using a pair of tongs, hold the jalapenos over a flame until blackened, then put in a bowl, cover with cling film and set aside to cool. Peel over the skin, remove the seeds, then place in a blender with the herbs, spices, remaining zest, remaining juice and ½ cup olive oil. Purée until smooth, then season with salt and pepper.
Cook the tomahawk over a hot barbecue grill for 15 minutes, turning regularly, until well browned and medium rare. Rest for 5 minutes, then carve and serve with the eggplant and zhoug.