Eggplant Pickle
Courtesy of Mary Pinzone
Prep Time: 50min
Cooking Time: 30min
Makes: Apx 10 jars
2 eggplant (skin left on), cut into 1cm cubes
4 cloves of garlic
50g fresh ginger
2 red chillies (add more if you prefer)
1/2 cup vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon whole cumin seeds
1 tablespoon ground coriander
1 teaspoon ground tumeric
1 cup wine vinegar (white)
2/3 cup sugar
Put the cut eggplant into a colander, sprinkle liberally with salt and set aside for 1/2 hour.
Rinse well in cold water and dry on absorbant paper or clean tea towel.
Blend the garlic, chilli and ginger in a food processor until it’s a fine paste.
Heat the oil in a large saucepan and cook the onion for 2 minutes. Add the eggplant and cook for a further 5 minutes until the eggplant has softened.
Add the vinegar and sugar and stir to combine. Cover and simmer for 15 minutes until most of the liquid has been absorbed.
Spoon into clean, sterilised jars. It can be stored in a cool dark place for months.
Raw Pesto with Zucchini Pasta
Courtesy of One Organic
Prep time: 30min
Serves: 4
PESTO
1/2 cup macadamia, pine or brazil nuts
1/2 cup fresh basil, corriander or parsley
1 tablespoon lemon juice
1/2 clove garlic (optional)
water
PASTA
2 zucchinis
Soak nuts for 15-20 minutes, and rinse. Place nuts, basil and corriander in blender or food processor. Pulse at medium speed to break up nuts.
Add lemon and garlic (if desired).
Add alittle water until you have enough moisture to turn mixture into pudding-like consistency. Set aside.
Using a mandoline, cut the zucchini into thin, pasta-style slices. You can also use a regular kitchen knife, it just takes a little longer.
Place your 'pasta' in a bowl.
Mix in pesto to taste and enjoy!