Try this at Home
Since my chapter “Pickled and Preserved” I have had many requests to share the recipes for Eggplant Kasundi and Holy Guacamole Salsa, so I thought that this week , as the projects don’t necessarily keep up with the blogs, that I would share those with you. Please bare in mind that these taste all that much better when the majority of the ingredients have been grown in the sun in a particular little corner of your own back yard. So if you enjoy these recipes I hope that it spurs you on to get your own hands dirty and plant at least two of the easiest vegies to grow; the humble cherry tomato and the exquisite eggplant.
Eggplant Kasundi – this recipe was adapted from an eggplant chutney recipe.
- ¼ cup pure olive oil
- 1 medium red onion, diced finely
- 2 jalapeños
- 3 cloves of garlic crushed
- 1 thumb sized piece of ginger grated
- 1 teaspoon coriander seeds
- 2 teaspoons ground turmeric
- 1 teaspoon cumin seeds
- 2 teaspoons ground cumin
- 4 tablespoons tomato paste
- ¼ cup brown sugar
- ¼ cup white wine vinegar
- 1 tablespoon seeded mustard
- ¼ cup water
- 8 Lebanese eggplants, or 12 dwarf eggplants diced finely
- ¼ cup chopped coriander leaves
- Heat half the oil in a large saucepan and cook onions, chili, garlic until softened. Add spice and cook stirring for 1 minute or until fragrant. Add tomato paste and cook until combined. Add sugar and vinegar and cook mixture until reduced and jam-like.
- Fold through diced eggplant, water and seeded mustard.
- Cook over low heat for 20 minutes or until eggplant skin has softened. Fold through coriander leaves, season to taste.
- Pour into sterilized preserving jars. Great served with cheese on a cheese board, on sandwiches, with egg dishes etc.
Holy Guacamole Salsa
Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves 6
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- 6-8 large Roma tomatoes OR can whole tomatoes, drained OR better still two punnets of your own homegrown cherry tomatoes
- 2 small or 1 medium onion(s), diced
- 3 garlic cloves, minced or pressed
- 2-3 hot chilies, seeded and halved, we use our own homegrown jalapeños
- 1/2-1 cup (a handful) fresh coriander leaves, to taste
- 1 1/2 teaspoons salt
- ground pepper, to taste
- 1 Tablespoon vegetable oil
- 1/2 teaspoon ground cumin, optional
- juice of one lemon or lime, optional
- If using fresh tomatoes, add ½ inch of water to a large saucepan over medium-high heat. Place cherry tomatoes in whole. They will break down during cooking at which time you can mash them with a potato masher or fork.
- While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins if using large tomatoes.
- Toss tomatoes, hot peppers and coriander into a blender container. Blend until smooth.
- Heat 1 Tablespoon of oil in the pan over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.
- Add blended tomato mixture to the pan with the onions and garlic and give it a stir.
- Season with salt and ground pepper to taste. Add cumin if desired.
- Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.
- You can add the juice of a fresh lime or lemon at this point, although it’s not necessary and will temper the salsa’s spiciness.
- Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.