Saturday, February 5, 2011
This has been the first really successful eggplant season I have had. In the past eggplants have taken a long time to establish at the beginning of the season and have subsequently produced small, bitter fruit. But not this year- they are waist height and are producing huge, sweet fruit.
I think that 9 is possibly too many plants when they all grow and produce well.
Following is one of my favourite eggplant dishes, it is a great accompaniment to lamb or just served with rice. I also think it would be fab as a tapas style dish with toasted sourdough.
Spicy Eggplant and Tomato
1tbsp olive oil
1/2 tsp cumin seeds
2 tbsp ginger finely chopped
1 brown onion, sliced
1/2 teaspoon tumeric and chilli powder
1 tsp ground coriander
500g tomatoes chopped (or 1 tin)
2 eggplants, cut into chunks
Heat oil in heavy pan, add cumin seeds and fry for a moment before adding the onion and cooking until soft. Add the ginger, tumeric, chilli and coriander and fry for a minute or so until fragrant. Add the tomatoes, eggplant and sugar. Mix well and simmer for 20 mins or so until soft. Season to taste and serve. Yum!!
Another favourite eggplant dish is ratatouille, a great recipe can be found at Cevenol Kitchen.