Tag Archives: eggplant

Fish, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander StewA stew, yes, but a light, fragrant one, just ideal for this time of year when the evenings are getting cooler, but we aren’t quite out of summer clothes through the day so don’t feel the need for the hearty stews of mid-winter.

There were still some of the lovely Asian eggplant at the market last weekend, so I snapped them up and here I have teamed them with a spicy coriander paste and beef to make a warm stew that is packed with vegetables and flavour.

Beef, Eggplant & Coriander Stew

I used waxy potatoes which held their shape during cooking and I didn’t thicken as the eggplant broke down during cooking and just slightly
thicken the mixture, but you could thicken with a little cornflour at the end.

Serves 4

500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground pepper
vegetable oil
400g Thai eggplant, cut into wedges
1 small red onion, cut into wedges
2 carrots, sliced
2 potatoes, cut into bite-size chunks
2 cups stock
extra coriander for garnish
CHILLI CORIANDER PASTE
4 cloves garlic, chopped
a good handful of fresh coriander
1 small red chili such as Bird’s Eye
½ tsp cumin

1              For the paste, place garlic, coriander, chilli, cumin and ¼ cup of the stock in food processor and process to mince and make a paste.

2              Season beef with a good grind of salt. Heat a large saucepan over a medium-high heat, add a good splash of oil and brown meat in
batches. Remove beef and set aside.

3              Add eggplant and onion, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add carrots and potatoes and mix to combine.

4              Return beef to pan and toss to combine. Add paste and mix to combine. Add remaining stock, cover and bring to simmering.
Simmer, stirring occasionally, for 2 hours or until beef is tender –
exact cooking time will depend on the cut you are using. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings;  Onion, eggplant, garlic, carrots,
potatoes:
Krismaw Gardens – Hastings; Coriander, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients:
vegetable oil, cumin, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

 

Other beef stews you might like to try:

Dijon, Mushroom & Beef Stew

Dijon, Mushroom & Beef Stew

Asian Beef & Vegetable Stew

Asian Beef & Vegetable Stew

 

Baked Eggplant & Capsicum Frittata

Baked Eggplant and Capsicum Frittata

Today marks 100 years since those courageous New Zealander’s and Australia’s landed at, what is now known as, Anzac Cove,
Gallipoli and we take time to remember those who have fought in various conflicts around the world. Wherever you are today if you have been part of our armed forces at some time or are currently one of these brave men or women our thoughts are with you and we thank you.

This recipe is very slightly adapted from a Martha Rose Shulman recipe which I found on the New York Times website, for which she writes.

She says it is a Tunisian recipe and I love the ingredients and
flavours and the fact that you can put in the oven and forget about for half an hour, then serve hot for dinner or let cool and take on a picnic or serve on a buffet table. Leftovers are, of course, fabulous for lunch

Baked Eggplant & Capsicum Frittata

Serves 4

1 large eggplant
olive oil
1 medium onion, finely chopped
1 medium red capsicum, diced
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
6 free-range eggs
½ cup grated hard cheese
¼ cup finely chopped flat-leaf parsley
1 tsp harissa paste, or to taste
sea salt and freshly ground black pepper

1              Preheat oven to 220°C. Line a baking tray with foil and brush with olive oil. Cut eggplant in half lengthwise. Score flesh in a cross-hatch being careful not cut through the skin. Place eggplant, cut side down on prepared tray and bake for 20-30 minutes or until tender. Transfer eggplant to a colander and allow to cool and drain for 10 minutes. Dice eggplant.

2              Reduce oven temperature to 180°C.

3              Meanwhile, place onion and capsicum and a splash of oil in a frying pan, cover and cook over a medium heat, stirring frequently, for 8-10 minutes or until vegetables soften. Add eggplant, tomatoes and garlic and cook, stirring, for 1 minute longer.

4              Place eggs in a bowl and whisk lightly to combine. Add
cheese, parsley and harissa and mix to combine. Add eggplant mixture and mix gently to combine. Season with a good grind of salt and black pepper. Grease a 20cm ovenproof frying pan with a little oil. Pour egg mixture into frying pan and bake for 30 minutes. Serve hot, warm or at room temperature with a salad of mixed leaves on the side.

Where did the ingredients for this dish come from:
Eggplant, capsicum, parsley: Epicurean Supplies – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Harissa: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Creamy Eggplant & Pumpkin Curry

Creamy Eggplant & Pumpkin CurryEggplant and pumpkin are couple of vegetables which appear
together for a short time during autumn and while they don’t at first appear to be natural companions they work surprising well
together.

Make the masala paste as hot or as mild as you like, depending on the chillies you are using and your personal taste.

Creamy Eggplant & Pumpkin Curry

I used Asian eggplants in this curry, but ordinary eggplant works also, just cut it into chunks

Serves 4 as a main or 6 as a side dish

1 large onion, chopped
vegetable oil
1 tbsp garam masala
500g Asian eggplant, sliced
500g pumpkin, cut into 2cm pieces
2 medium tomatoes, chopped coarsely
2 cups water
½ cup natural yogurt
a good handful of coriander leaves, chopped
MASALA PASTE
1 small red chilli, or to taste, chopped
½ mild long green chilli, or to taste, chopped
2cm piece fresh ginger, chopped
3 cloves garlic, peeled
a good handful of coriander leaves
¼ cup hot water

1              For the paste, place chillies, ginger, garlic, coriander and
water in a mini food processor and process to make a paste – add
little more water if necessary.

2              Place onion and a good splash of oil in a large saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until is soft and translucent. Add paste and garam masala and cook, stirring, for 1-2 minutes or until fragrant.

3              Add eggplant, pumpkin, tomatoes and water, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until eggplant and pumpkin are tender.

4              Remove pan from heat, stir in yogurt and most of the chopped coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, eggplant tomatoes: Krismaw Gardens – Hastings; Chillies: The Chef’s Garden @ Epicurean – Hastings;
Coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: ginger, oil, garam masala.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Autumn Vegetables & Chickpeas with Harissa

Autumn Vegetables & Chickpeas with HarissaWhile eggplant, zucchini, patty pan squash and tomatoes are what I think of as summer vegetables they do hang around well into
autumn and with the current cold snap we are experiencing here in Hawke’s Bay it seemed inappropriate to include summer in the
recipe title!

This is a warming dish with autumn colours which gets depth and
flavour from the harissa.

Autumn Vegetables & Chickpeas with Harissa

Usually I make this dish with dried, cooked chickpeas, but I forgot to put them into soak, so used a can here.

Serves 4 as vegetable main or 6 as a side

olive oil
1 medium eggplant, chopped
2 small zucchini, cut into thick slices
4 patty pan squash, quartered
2 tsp harissa paste or to taste
4 medium tomatoes, chopped
420g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a good splash of oil and swirl to coat base of pan. Add eggplant, cover and cook, tossing occasionally, for 10-15 minutes or until eggplant softens and browns.

2              Add zucchini and squash, cover and cook, tossing
occasionally, for 10 minutes longer or until zucchini and squash
soften.

3              Add harissa and tomatoes and mix to combine. Cover and cook, stirring occasionally, for 15 minutes or until tomatoes
breakdown and form a thick sauce – by now the eggplant should be very soft. Add chickpeas and season with a good grind of salt and black pepper, cover and cook for 5 minutes to heat through.

Serving suggestion: Serve topped with a dollop of yogurt and scattered with fresh coriander.

Where did the ingredients for this dish come from:
Zucchini, patty pan squash: JJ’s Organics – Napier; Eggplant: The Chef’s Garden @ Epicurean – Hastings; Tomatoes: Krismaw
Gardens
– Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other recipes using chickpeas you might like to try:

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

The other day I discovered My Legume Love Affair, this was originally the brainchild of Susan at The Well-Seasoned Cook who started it back in 2008!

Since 2013 Lisa at Lisa’s Kitchen has looked after this monthly event which celebrates legumes in all their forms.

The idea behind My Legume Love Affair is to encourage and inspire us to use more legumes, this month the event is being hosted by
Simona of Briciole (I found out about it, as I subscribe to her blog). To find out more about My Legume Love Affair and/or to take part, head over to My Legume Love Affair. I am so looking forward to
seeing what other dishes we see this month.

I decided to take part as I LOVE legumes, but really don’t eat enough of them because they are not one of JR’s favourite foods, but there were no complaints when I served up this mix of wonderfully spiced roasted vegetables and crunchy chickpeas. The aroma as they were cooking was enough to know that dinner was going to be fabulous.

Roasted Vegetables & Chickpeas

Canned chickpeas could be used instead of dried. I love how as the
chickpeas roast they become slightly crunchy and deliciously nutty.

Serves 4 as a main dish or 6-8 as side

1 cup dried chickpeas, soaked and drained
2 large garlic cloves, finely chopped
2 tbsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
pinch dried red chilli flakes
sea salt and freshly ground black pepper
½ cup vegetable oil
1 large eggplant, cubed
6 patty pan squash, quartered
1 large onion, cut into wedges
1 bunch rainbow chard, stems removed and chopped, leaves cut into wide strips
natural yogurt, to serve
chopped fresh coriander, to serve

1              Place chickpeas in a large saucepan and pour over cold water to cover by about 5cm. Place pan over a medium heat, bring to
simmering and simmer for 45-60 minutes or until chickpeas are
tender. Drain.

2              Preheat oven to 200°C.

3              Place garlic, ginger, ground coriander, cumin, turmeric, chilli flakes and a good grind of salt and black pepper in a small bowl. Add oil and mix to combine.

4              Place eggplant, squash, onion, chickpeas and chard stems in a large roasting dish and toss to combine. Pour over spice mixture, toss again to coat and spread vegetables and chickpeas out into a single layer. Roast for 30-45 minutes or until eggplant is tender. Serve topped with a dollop of yogurt and scattered with fresh
coriander.

Where did the ingredients for this dish come from:
Squash, chard, coriander: JJ Organics – Napier:  Eggplant, onion, garlic: Krismaw Gardens – Hastings;  Yoghurt: Origin Earth
Havelock North; Store Cupboard Ingredients: chickpeas, vegetable oil, ginger, ground coriander, cumin, turmeric, dried red chilli flakes, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & VegetablesThis easy autumn braise is packed with late summer vegetables and is light and vibrant while adding warmth to the chiller evenings that we are experiencing in the wake of Cyclone Pam.

As regular readers know I love lamb shoulder chops and while they are not the prettiest cut on the block, they are versatile and can
often be found on special – as these were.

This is the sort of dish I love, everything goes into the dish, then is left to pretty much look after itself and at the end there is a glorious combination of fragrant seasonal vegetables with melting tender meat.

Middle Eastern Braised Lamb & Vegetables

This is the sort of the recipe which can easily be adjusted to feed a crowd – use a large roasting dish and cover with aluminium foil.

Accompany with crusty bread for mopping up the delicious juice,
alternatively serve over steamed rice, couscous or pasta.

Serves 4

2 large capsicums, cut into strips
2 large tomatoes, chopped
1 large zucchini, sliced
1 large onion, sliced
1 medium eggplant, diced
4 lamb shoulder chops
½ cup chicken stock
a good handful fresh coriander, chopped
a good handful fresh parsley, chopped
finely grated zest of 1 lemon
SPICE PASTE
2 tsp ground cumin
2 tsp ground coriander
2 tsp fennel seeds
½ tsp ground cinnamon
pinch chilli powder, or to taste
sea salt and freshly ground black pepper
2 tbsp olive oil
2 tsp tomato paste

1              Preheat oven to 160°C.

2              For the spice paste, place cumin, ground coriander, fennel seeds, cinnamon, chilli powder, a good grind of salt and black pepper, oil and tomato paste in a small saucepan and mix to combine. Place over a medium heat and cook, stirring occasionally, for 4-5 minutes or until fragrant.

3              Place capsicums, tomatoes, zucchini, onion and eggplant in a large casserole dish and toss to combine. Place lamb chops on top of the vegetables and pour over spice mixture and stock. Cover, place in the oven and cook, turning occasionally, for 1½-2 hours or until lamb is tender.

4              Add most of the fresh coriander and parsley and mix to
combine. Serve in shallow bowls, scattered with remaining
coriander and parsley and lemon zest.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Eggplant, capsicums, zucchini, parsley, fresh coriander: Epicurean Supplies – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: ground coriander, ground cumin, ground cinnamon, chilli powder, sea salt, black pepper,
tomato paste, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Creamy Fish, Eggplant & Zucchini Curry

Creamy Fish, Eggplant & Zucchini CurryThis warm, fragrant curry is a perfect week night meal. Using the produce of late summer to make it an almost one dish meal –
eggplant gives the dish silkiness and zucchini adds pops of crunchy texture. For a complete meal, serve over steamed rice.

Creamy Fish, Eggplant & Zucchini Curry

Any firm white fish fillets can be used – on this occasion I used Blue Moki.

Serves 4

1 cup natural yogurt
2 tsp ground turmeric
500 g firm white fish fillets, cut into large pieces
1 onion, chopped
2 garlic cloves
2 tsp grated fresh ginger
1 tsp ground coriander
1 tsp garam masala
vegetable oil
1 medium eggplant, cubed
2 medium zucchini, diced
sea salt and freshly ground black pepper
chopped fresh coriander, for scattering

1              Place yogurt and turmeric in a bowl and mix to combine. Add fish and mix to coat. Set aside to marinate while preparing and
cooking the rest of the dish.

2              Place onion, garlic, ginger, ground coriander and garam
masala in a food processor, with a little water (start with about ¼ cup), and process to make a paste, adding a little more water, if
necessary.

3              Place onion paste and a little oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes. Add eggplant, mix well to combine, cover and cook, stirring
occasionally, for 15-20 minutes or until eggplant softens.

4              Add zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini is tender.

5              Stir in fish mixture and cook, stirring occasionally, for 4-5 minutes or until fish is cooked. Season to taste with salt and black pepper. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Yogurt: Origin Earth – Havelock North; Onion, garlic, eggplant, zucchini: Krismaw Gardens– Hastings; Coriander: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, turmeric, ginger, ground coriander, garam masala, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other fish using summer produce you might like to try:

Fish Tacos with Red Capsicum Salsa

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

Spicy Indian Eggplant with Zucchini

Spicy Indian Eggplant with ZucchiniThis is my take on an Indian vegetarian dish, called bhartha, it is not unlike ratatouille, using similar base ingredients which are really ramped up with Indian spices.

The traditional recipe doesn’t have the zucchini, but I had some in the fridge and it added great texture. It is also one of those recipes where quantities are somewhat flexible I had a couple of yellow
tomatoes sitting in the fruit bowl and added those in.

Spicy Indian Eggplant with Zucchini

For a vegetarian meal, serve over steamed rice with a salad of mixed leaves on the side.

Also fabulous as a side to fish or lamb – on this occasion I served it as a side to grilled lamb chops with a dollop of yogurt on the top.

Serves 4

1 large eggplant
2 onions, chopped
¼ cup vegetable oil
2 cloves garlic, finely chopped
1 small fresh red chilli, seeds removed (optional), sliced
2 tsp grated fresh ginger
2 tsp ground coriander
2 tsp cumin
½ tsp turmeric
4 medium tomatoes, chopped
2 medium zucchini, diced – I used 1 yellow and 1 green
¼ cup chopped fresh coriander
sea salt

1              Preheat oven to 200°C. Place eggplant on a baking tray and bake for 45-60 minutes or until eggplant is very soft. Set eggplant aside until cool enough to handle.

2              When eggplant is cool enough to handle, remove the skin and discard. Roughly chop and mash eggplant flesh, place in a
colander and set aside to drain.

3              Place onions and oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until
onions are soft and golden. Remove lid, add garlic, chilli, ginger, ground coriander, cumin and turmeric and cook, stirring, for 1-2 minutes or until fragrant.

4              Add tomatoes, cover and cook, stirring, for 5 minutes or until tomatoes soften and break down.

5              Stir in eggplant flesh and zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini are tender. Remove cover and continue to cook for 10-15 minutes to evaporate any
excess liquid. Stir in most of the fresh coriander, reserving some for garnish. Serve hot, warm or cold.

Where did the ingredients for this dish come from: Onions, garlic, zucchini, eggplant, tomatoes: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: ginger, ground coriander,
cumin, turmeric, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email.

Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other eggplant recipes you might like to try:

Spicy Braised Eggplant, Tomatoes & Capsicum

Spicy Braised Eggplant, Tomatoes & Capsicum

Eggplant Salad with Yogurt Dressing

Eggplant Salad with Yogurt Dressing

Summer Ratatouille

Summer Ratatouille

 

Spice Crusted Fish with Eggplant Puree & Tapenade

Spice Crusted Fish with Eggplant Puree & TapenadePacked with plenty of flavour, this is a bit more fancy that what I usually cook, but it is a great meal for mid-week entertaining. Make the eggplant puree in advance and reheat just prior to serving.

A steamed green vegetable or simple salad of mixed leaves on the side is all that is needed to complete the meal.

I don’t often purchase prepared condiments, but when I tasted
Aromatics Mushroom & Thyme Tapenade it was a must have and here I have used it to add an extra punch of flavour.

Spice Crusted Fish with Eggplant Puree & Tapenade

Here I used small monkfish fillets, but any firm white fish fillets work well – choose what looks best on the day.

Serves 4

2 large aubergines
2 tbsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
sea salt and freshly ground black pepper
2 tbsp natural yogurt
olive oil
1 tsp grated lemon zest
lemon juice
4 x 150g firm white fish fillets, skin removed
prepared tapenade
chopped parsley

1              Preheat oven to 200°C. Piece eggplants several times with a fork. Place eggplant on a baking tray and bake for 45 minutes or
until very soft. Remove from oven and set aside until cool enough to handle.

2              Meanwhile, combine cumin, coriander and turmeric with a good grind of salt and black pepper. Set aside.

3              When eggplant are cool enough to handle, remove skin and discard, chop flesh, place in a colander and drain for at least 30 minutes.

4              Puree eggplant flesh, 1 tbsp spice mixture 2 tbsp oil, yogurt, lemon zest and lemon juice to taste using a hand blender, food
processor or blender. Season with additional lemon juice, salt or black pepper, if necessary. Set aside.

5              Place remaining spice mixture in a plastic bag, add fish and shake to coat with spice mixture. Heat a frying pan over a medium-high heat, add a good splash of oil, then add fish and cook for 3-4 minutes each side or until fish flakes when tested with a fork.

6              To serve, reheat eggplant puree in saucepan over a low heat or in the microwave. Smear a large spoonful of puree on each plate, top with fish fillets and a dollop of tapenade and finally scatter with a little chopped parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Eggplants, lemons: Krismaw Gardens – Hastings; Yogurt: Origin Earth – Havelock North; Parsley: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Tapenade: Aromatics – Hastings; Store Cupboard Ingredients: cumin, coriander, turmeric sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]