Epic Eggplant & Cherry Tomato Salad |That’s the Spirit! | Jamie x Weber

PERFECTION on a plate!! How good does this roasted eggplant and tomato salad look ?! especially with that fluffy sesame flatbread… exactly what dreams are made of.

I’ve teamed up with the incredible people at @WeberBBQAusNZ to show you how to make some insanely tasty meals and this is just one of many to come!! You’ve definitely got to try this one for yourself it is an absolute winner.

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I’m going to show you the most delicious way to 
cook eggplant, turning it into a gorgeous salad with blistered tomatoes that we roast, beautiful 
herbs, tahini, bejeweled with pomegranates and nuts. It is truly the most spectacular dish. 
Right, let me show you how to do it. So I’ve got my Weber Spirit on full whack, it’s preheated, 
nice and hot. And actually what I want you to do is to blister and burn this eggplant. This 
is going to smoke the inside. The inside will be protected by the skin. It will be really 
soft and tender. It will take on that flavour, it’s going to be amazing. I’m also going to take 
a whole bulb of garlic and put that straight on the rack here, and we’re going to roast this, 
and that is going to go sweet and caramelly on the inside and I’m going to put that with a 
beautiful yoghurt base. So down with the lid, and then next up, I’ve got some beautiful tomatoes 
here. Now, I love cooking tomatoes on the vine, much better flavour. I’m going to blister these 
on the grills, and then I’m going to roast it in the Spirit. So, on we go. By blistering these 
tomatoes you’re just really beginning that story of creating the sweetest tomato ever. So, just get 
yourself a little teaspoon of honey like that. I’m going to go in with some nice red wine vinegar 
and a couple of tablespoons of extra virgin olive oil. We’ll have a little salt and pepper. And this 
is going to be like a little simple dressing for those tomatoes that have been blistered. Then I’ll 
pop this back in to the Weber Spirit. So let’s have a little look here. This is the beginning of 
amazing flavour. The beautiful thing about cooking on the Weber Spirit is you’ve got a lovely amount of 
space. These beautiful grills here, they’re thick, they hold on to the temperature really nicely. 
What I want to show you is a nice little tip to creating actually a convection oven. So how 
would you do that on a barbecue? It’s really, really clever. What we’re going to do is take 
these tomatoes here and we’re going to toss them in this beautiful little honey dressing. 
Turn the heat off here in the middle. Move them around. And what I want to do is turn 
it from a direct grill into a convection oven. This indirect kind of method here where 
this now is not going to cook from the bottom, it’s going to get roasted from the top. Absolutely 
brilliant. I’ll carry on grilling this eggplant on the Weber Spirit. So you can cook beautiful 
flatbreads on the Weber Spirit, they come out absolutely gorgeously. I’m going to cut this in 
half like that. And what I try and do is press it out as much as I can with my hand. They don’t have 
to be round, they can be rough and ready. And then you can use flour to stop them sticking, or you 
can use sesame seeds, and I love the sesame seeds cooking into this dough. Amazing flavour. So I 
haven’t used a rolling pin, I’m just using my hands keeping it rustic. Come and have a look at 
this. So you can see it’s just roasting beautiful in there. The tomatoes are just getting sweeter 
and sweeter. This eggplant is nearly there, getting smoky. Now I’m going to take this garlic. 
You know the garlic’s ready when it’s soft. And of course that skin has protected it, but on the 
inside is sweet, sweet perfumed garlic. And I want to take that and just kind of fork it into some 
yoghurt. So yoghurt is fresh, tangy, and then the garlic here just take the skin off like that. 
And I’m just going to squeeze it, look at this. So that lovely sweet garlic goes into there. 
It’s not too strong. It’s really delicate. It’s really mild. So then we go in with 
a little bit of olive oil, pinch of salt, a little lemon. You could use this as a dip 
but it’s a lovely base for roasted meats, grilled fish. I’m going to move these 
flatbreads just to one side. And these sesame seeds have almost become part 
of the bread. Absolutely brilliant. Look at that! Completely destroyed in a beautiful 
way. So now what we’re going to do is just peel the eggplant. What I love is that burning and 
grilling gives you this incredibly tender inner flesh of the eggplant, and it takes on this 
smokiness which is like an invisible seasoning. And this is the way you turn amazing veggies 
like this into something truly special. Also, it’s quite nice to be asked to burn something 
officially… instead of by mistake. And can you see how pearly white that is on the inside? 
And this is why some people call it caviar, because it starts to look, the seeds look 
like caviar. And then what we can do is season this up from a height with salt, 
olive oil, a little bit of lemon juice. Take some herbs. Put some here like this. Then 
you can take a little bit of tahini, sauce made from ground sesame seeds. And then I’m just going 
to move this around all seasoned up nice. And you can chop it up, you can pull it apart, or keep 
it in nice hunks like that, look how beautiful that looks. Oh! By keeping it in these kind of 
lobes we’re not trying to pretend that it’s meat, but we’re kind of giving it a meaty, succulent, 
silky texture. Look at those colours, come on! A little bit more herbs. So that’s the first 
part but there’s more: we’re now going to come over here. So have a look inside, and you can see 
now that these tomatoes have just given. They’re just soft and beautiful and they’ve picked up 
nice colour, and that, my friends is perfection right there. So now we’re going to go back to 
traditional barbecue, direct grilling, right? I want to get that screeching hot. Let’s get the 
lid down. We’ll do some beautiful flatbreads. What I’m going to do now is just take these tomatoes 
and just use a little fork to take them off the vine. but then grab a spoon. This is the good 
stuff right here. and the hot and the cold is a thing of joy. And then we’ve got the barbecue back 
up to grilling temperature, screaming hot. We’ve got these fantastic little flatbreads that you get 
them crispy on one side and fluffy on the other, but if you want to turn it you can do that as 
well. Back down with the lid, happy days. Shall we have a look? Look at that. Beautiful. We’re 
ready to go now let’s serve it up. Whoa, hot flatbreads, what a joy! Look at that. This is my 
eggplant salad, cooked on the Weber Spirit. So we got the flatbreads. Now what’s really nice is 
just bejewel this with those pomegranate capsules, the sweetness, the acidity. We’ll take and just 
sprinkle the lovely pistachios. And of course, the whole point of this is that we kind of tear 
into here. And when you get into here you know you can make little pockets if you want, little 
pouches, get in there, or you can just rip it off and literally mop it up. Full of colour, full 
of texture, really lovely healthy food, you know, cooked on the Weber Spirit. These things are 
so easy to fire up for midweek, do you know what I mean? And it doesn’t have to be just the 
sausages and the burgers and the kebabs, which we love. You know you can do beautiful things with 
veggies as well. So let’s get in there. Come on! Mmm! Wow. Wow. Utterly delicious. This flatbread is the 
perfect thing to mop it all up, get the juices and get it in there. And by roasting those vine 
tomatoes they’re not just delicious, they’re incredible. They’ve given over their juices. 
It’s mixed with the honey. Outrageous flavours, incredible textures, and all made with a lot of 
love and care really quickly. And that’s why the Weber Spirit is so, so good. Just whack it on, 
get it going, get cooking and enjoy. Happy days.