Nature's Fresh tomahawk with spicy eggplant and zhoug

10 mins
30 mins
  • 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.