Easy Spiced Eggplant

Easy Spiced Eggplant

From Stonesoup
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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
takes: 30 minutes
2 eggplant, diced into 2cm (1in) cubes
2 teaspoons baharat or see below for alternatives
1-2 tablespoons lemon juice
1-2 cups cooked grain 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 the eggplant and continue to cook with the lid on, stirring every 5 minutes or so until the eggplant is no longer crunchy – about 15 minutes.

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

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

Variations

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 – add browned minced beef or bacon to the eggplant or 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.

more veg – add extra onion, peppers or zucchini.

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.

short on time – use grilled eggplant from the deli.

carb lovers / more substantial – serve with extra grains, flat bread or legumes.

paleo (grain, legume & dairy-free) – replace grains / legumes with browned minced (ground) beef or lamb. You could also replace the grains with Cauliflower hummus.

Waste Avoidance Guide

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned.

baharat / grains or legumes – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

coriander (cilantro) – freeze it in a plastic bag.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

Prepare Ahead

Yes! Just cook as per the recipe but keep the herbs and yoghurt separately. Leftovers will keep in the fridge for 2 weeks or can be frozen.