Makes 1.5-2 cups
Cook time 45 min, prep time 15 min
Eggplant is such a fantastic and versatile veggie; unfortunately it usually requires loads of oil to cook it. This recipe utilises the eggplants skin to trap the moisture so it requires no oil. Eggplants are a great veggie, low calorie but high in antioxidants and at this time of year they are a great price.
1 medium eggplant
2 Tbsp tahini
2 Tbsp lemon juice
½ tsp rock salt or tamari
2 cloves garlic
Pinch of cumin
Preheat oven to 190C and place eggplant on a tray, place in oven and bake for 45 min until very soft, the egg plant should have collapsed on itself. Remove from oven and allow it to cool.
Once cool to touch, break eggplant open and scoop out the flesh into a bowl or food processor. Mince garlic and add to bowl along with all other ingredients. You can blend the mixture or mash it depending if you want a smooth or chunky consistency, personally I prefer smoother. Taste and add more salt if wanted.
Serve with warm pita’s or on baked sweet potato.
After having an overload of kiwifruit in our home I decided to create this chutney. I am always a bit put-off making preserves due to the amount of sugar that is often in recipes; in some cases they have more sugar than fruit. This recipe uses only date paste as a sweetener making it a nice ‘no added sugar’ alternative. It tastes great on crackers, toast or as a side to your favourite curry.
Makes approx 1.5L, Prep time 30 min, Cook time 1 hour
1.5 kg of kiwifruit
1 C sultanas
Zest of 1 lemon
¼ C lemon juice
1 C date paste
2 Tbsp fresh grated ginger
1 tsp chilli flake
3 tsp tamari or soy sauce
1 C apple cider vinegar
Peel bananas and kiwi’s and chop into chunks, put into a large heavy bottomed pot. Dice onion and add to fruit along with all other ingredients. Bring to the boil then lower heat and simmer for about 1 hour until fruit is soft and mixture is thickened, make sure you stir it regularly to stop it sticking.
Transfer into sterilised jars, and allow to cool. Due to low sugar content store chutney in fridge.
Black turtle beans are a staple in Latin American cuisine and also happen to been super good for you. They contain excellent amounts of protein, iron, potassium and magnesium. If you can find black tahini it is well worth buying, it looks almost like tar, tastes amazing, is loaded with calcium and looks fabulous drizzled over veggies or use it to create a vegan friendly version of squid ink pasta.
Makes 2.5 cups, prep time 15 min
2 cups cooked black turtle beans
3 tbsp black tahini (you can use normal tahini as well)
3 cloves crushed garlic
2 tsp tamarind paste
2 tbsp balsamic vinegar
2 tsp tamari
¼ cup water
1 tbsp olive oil
1 tsp mustard
1 tsp salt
Extra tahini and 1 tsp sesame seeds to serve
Put all ingredients in the food processor and blend well, stopping to scrape down the sides with a spatula. Add extra water if needed to get to a smooth consistency. Place in serving dish and drizzle with extra black tahini and a sprinkle of sesame seeds. Serve with veggie sticks or rice crackers.