Scallops, grilled eggplant and seaweed
Photo by Babiche Martens
- Slice the eggplant into 1cm slices. Heat the grill. Brush the eggplant with olive oil, sprinkle with dried chilli and season. Grill for 2 minutes then turn over and repeat.
- Remove the eggplant while retaining the heat in the pan. Add a little more olive oil, when hot add the scallops. Leave to sear for 1 minute then turn and repeat.
- Serve the eggplant, topped with the scallops and spoonfuls of seaweed.