Easy Spiced Eggplant

spiced eggplant with farro-3

Easy Spiced Eggplant

If I were vegetarian I’d eat a lot of eggplant. I just love its meaty texture and ability to absorb other flavours. It’s great served here as a warm salad with some farro and yoghurt but you could also use the eggplant as a chutney or relish to serve with chicken, pork or lamb.

enough for 2
2 onions, diced
2 eggplant, diced into 2cm (1in) cubes
2 teaspoons baharat or see below for alternatives
1-2 tablespoons lemon juice
1-2 cups cooked grains or legumes, to serve
1 bunch coriander (cilantro) or parsley to serve
natural yoghurt to serve

1. Heat a generous glug of olive oil in a medium saucepan. Add onions and cook covered on a medium heat until the onion is soft and a little brown – about 10 minutes.

2. Add the eggplant and continue to cook with the lid on, stirring every 5 minutes or so until the eggplant is no longer crunchy.

3. Add the spice and remove the lid. Keep cooking until the eggplant is soft. Taste and season with salt, pepper and lemon juice.

4. Toss the herbs in with your grains or legumes and divide them between 2 plates. Top with eggplant and finish with the yoghurt.

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different spices – Baharat is a Lebanese blend of 7 spices. The best substitute is to use equal parts ground cumin, coriander and smoked paprika. Or just use one of those spices. Or use another spice blend such as garam masala or even curry powder.

carnivore – serve as a side to BBQ or roast chicken, pan fried pork chops or sausages.

no eggplant / different veg – use zucchini and/or red bell peppers (capsicum) or mushrooms.

dairy-free – replace yoghurt with hummus or a mixture of equal parts tahini, lemon juice and water.

different grains / legumes – I used farro in the photo but it would be great with lentils, barley, brown rice, quinoa, white beans or chickpeas. Or serve with your favourite flat bread or tortillas.

With lots of Christmas love,
Jules x


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  • While enjoying my very favorite breakfast of grated broccoli and poached eggs (my absolute favorite find on your site, never would have thought to combine the two) I thought, “let me check out what Jules has up on her site today.) How serendipitous that your post was about your Virtual Cookery School. I’ve always been a fan of limited-ingredient cooking, but my repertoire is rather small. I have been inspired by so many of your recipes/methods, and when I saw the sale I thought it would make a lovely Christmas gift for myself. I am a pretty good cook, but have two young boys and we all have quite busy schedules and dietary pickiness, so I have found myself resorting to “convenience” foods that everyone will eat that are fast and easy. No more. I am looking forward to expanding my menus without making it overly complicated. Thanks once again, and Merry Christmas to you!

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