Braised Eggplant with Saltbush

Ingredients

• 1 large eggplant, peeled and halved lengthways
• salt
• 2 tbsp extra virgin sesame oil
• handful Chinese olives, finely chopped
• 1 tsp finely minced ginger
• ½ golden French shallot, very finely chopped
• handful chives, cut into 3 cm lengths
• handful saltbush, very finely sliced
• zest of ¼ lemon, cut into very fine slivers
• freshly ground black pepper

Sauce

• 80 ml (⅓ cup) extra virgin olive oil
• 2 tbsp finely chopped onion
• ½ tsp finely chopped rosemary
• ½ tsp finely chopped thyme
• ½ tsp finely chopped garlic
• 100 ml dry white wine
• 100 g tomato, roughly chopped
• 150 ml vegetable stock
• 2 tsp honey
• 1 tbsp soy sauce
• 1 tsp finely chopped kelp