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.
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,