Middle Eastern Eggplant Salad

Date of the Event or Workshop: -

Submitted by Rhonni.
This salad is best made before serving and keeps well in the fridge. It’s a good one if you grow the smaller variety of eggplant.


3 eggplants, cut into 3cm cubes
salt and pepper
olive oil for shallow frying
1/2 red onion, thinly sliced
50g pinenuts, toasted
1 tomato, finely chopped
small clove garlic, finely sliced
1/2 cup mint leaves
1 cup coriander eaves
1/2 teaspoon cumin

For the dressing
juice of 1/2 lemon
1 T sherry, red wine vinegar or verjuice
1 T olive oil


  1. Rinse or salt the eggplant if desired.
  2. Shallow fry the eggplant in batches until golden brown all over.
  3. Drain on kitchen paper.
  4. Combine the cooled eggplant with the remaining ingredients and season.
  5. For the dressing: combine the lemon, sherry and oil.

Serves 4.


Parmesan Crumbed Eggplant

Date of the Event or Workshop: -


2 large eggplant
3 eggs
1 T milk
1 clove garlic, crushed
11/2 cups grated parmesan
1 T finely chopped continental parsley
salt and pepper
olive oil


  1. Slice eggplant into 5mm thick slices.
  2. Whisk eggs and milk in a shallow bowl until well combined.
  3. In another shallow bowl mix breadcrumbs, parmesan, garlic and parsley. Season and mix until well combined.
  4. Coat both sides of an eggplant slice with egg mixture then transfer to breadcrumb mix, coat both sides and set aside. Repeat with remaining eggplant slices.
  5. Heat 3-4 T olive oil in a large heavy bottom fry pan over medium-low heat. Place 4-6 slices of eggplant in the pan and cook until golden on each side (about 1-2 minutes).
  6. Transfer to plate lined with paper towel. Repeat with remaining eggplant in batches adding oil between batches as needed.
  7. Serve hot or cold.

Nasu Dengaku – Miso Glazed Eggplant

Date of the Event or Workshop: -


2 small eggplants
2 T vegetable or canola oil
1/4 cup awase miso paste  (a mix of red and white miso paste)
2 T mirin
1 T granulated sugar
1 T sake
sesame seeds


  1. Slice eggplant in half and score inside in small squares.
  2. Add oil to pan over high heat and place eggplant skin side facing down.
  3. Cook for a few minutes until skin is  brown. Turn eggplant over and cover pan. Cook until eggplant is cooked through ( 3  to 4 minutes).
  4. Mix miso, mirin, sugar and sake in a bowl.
  5. Line a cooking tray with foil and place the eggplant on top. Brush eggplant with miso mix until all the surface is coated.
  6. Put in oven and grill for 4 minutes or until miso mix is bubbling.
  7. Sprinkle with sesame seeds and serve hot.


Baba Ghanoush

Date of the Event or Workshop: -

Submitted by Celia. From Hopewood Health Retreat.


1 large eggplant, or small ones
2 T tahini
1 clove garlic
juice of half a lemon
1/2 teaspoon ground cumin
sprigs of parsley, chopped, for garnish


  1. Heat oven to 180 degrees.
  2. Prick eggplant to prevent bruising and bake in oven for 45 minutes or until flesh is soft.
  3. Cool and peel, remove as much juice as possible, then mash or blend in food processor to a puree.
  4. Add tahini and lemon juice, beat after each addition.
  5. Add cumin and blend.
  6. Taste and add more lemon juice or tahini if you like.
  7. Sprinkle with paprika and garnish with parsley.
  8. Serve with flat breads.

Eggplant and Lentil Stacks

Date of the Event or Workshop: -

Submitted by Rhonni. From the Taste website circa 2012.
This makes quite a large quantity but any left-over lentil mix is great on its own. Substitute feta, sheeps cheese and/or haloumi for the goats cheese.


2 large eggplants, cut crossways into twelve 1.5 cm thick slices
olive oil
2 x 400g tins brown lentils, rinsed and drained
4 shallots, ends trimmed, thinly sliced
1/2 cup semi-dried tomatoes, coarsely chopped
1 T red wine vinegar
2 T olive oil
120g goats cheese, crumbled
1/3 cup shredded fresh basil
60g baby rocket leaves


  1. Heat a large frying pan over medium-high heat. Brush eggplant with olive oil. Cook eggplant in batches for 6 minutes each side or until tender and golden.
  2. Meanwhile, place the lentils, shallots and tomatoes in a bowl. Drizzle over the vinegar and half the oil. Season with salt and pepper. Toss to combine.
  3. Place 1 eggplant slice on each serving plate. Divide half the lentil mixture among the eggplant slices and top with half the goats cheese. Sprinkle with half the basil. Continue layering with the remaining eggplant, lentil mix, goats cheese and basil, finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.

Insanely delicious!

Date of the Event or Workshop: -

From the Women’s Weekly Not-So-Humble Vegetables cookbook:

European folklore has it that eating eggplant skin caused insanity. We prefer the Turkish tale where the sultan fainted with pleasure upon eating a dish of tiny stuffed eggplants…proof of the allure of this seductive vegetable.

A tip from Vicki

Vicki has found this tip from Maggie Beer very handy.
Soak sliced or cubed eggplant for an hour or so in a large bowl of water. Drain well in colander, pat dry then fry, roast or barbecue with olive oil. The eggplant will not soak up as much oil during cooking.


Slow Food Saddleback Stand at Kiama Farmers Market

Date of the Event or Workshop: -


Celia and Vicki had a stand at the Kiama Farmers Market on Wednesday.  It was very successful and lots of people questioned what Slow Food Saddleback is about?  We enticed locals with a small sample of a Warrigal Greens (NZ Spinach or Cook’s Cabbage)

Bush Tucker  Pesto.  Here is Vicki’s recipe!


Take 1 prepared cupful of Warrigal Greens (prewashed, dipped in boiling water for 1 minute and quickly cooled in a bowl of iced water then drained/squeezed well) It’s very important to cook it first!

1 generous cup of any garden herbs (washed and drained) I used garlic chives, coriander, parsley and rocket.  Basil would be nice too.

Place greens in a food processor with 1 or 2 cloves of garlic (I like to precook in boiling water for a few minutes to take away the bitterness) and process with

1/4 to 1/2 cup olive oil, 1 cup of walnuts (any nuts ok), a pinch of salt and or sugar to your taste and juice of lemon.  Capers are a very nice addition too. Parmesan is another alternative.

I serve it on pasta, toast, potatoes or a cracker. Delicious!


Celeriac – Carolyn’s recipes for the most ugly vegetable!

Date of the Event or Workshop: -


Celeriac is related to the celery and parsley family though it is much bigger. It looks like a root but it is a corm or enlarged stem with brown warty skin, white flesh and a pungent flavour. It has long been used in French and Middle Eastern cuisines but is not widely widely used here.

Cut celeriac goes brown quickly so add pieces to acidulated water as they are prepared. Thickly peel off all the warty skin and cut into suitable sized pieces and place in the water.

Thick slices can be baked, roasted or made into chips.

A delicious salad can be prepared by cutting into thin julienne slices, then tossing with a dressing and some creme fraiche and parsely. Similarly it can be shredded into mayonnaise and parsley added to give a delicious dip.

Celeriac makes a delicious puree to serve with pork or chicken. Cut into slices and cook in butter until soft. Add cream and simmer gently till cooked, Puree the mix. You may like to add some truffle oil or shave truffle to serve.

Carolyn Evans