King brown mushroom & eggplant broth

Serves: 2 | Preparation Time: 15 min


  • 1 eggplant
  • 1 king brown mushrooms
  • 1/2 onion finely chopped

Soy broth

  • 100ml of kaeshi sauce (soy, mirin, sake and dried shiitake)
  • 50ml mirin
  • 300ml kombu dashi stock
  • 1/2 tbsp sugar
  • 1 tbsp chilli paste


Spike the eggplant with skewers all over and deep-fry till soft and easily skewered. Remove the eggplant from oil; drain and place in cold water. Take the skin off the eggplant. Drain eggplant of oil and water thoroughly. This may take around 20 minutes. Chop into nice slim fingers.
Heat the oven to 180C.
Cut the mushrooms in half and bake in the oven for 10 minutes.
Boil all the sauce ingredients together and remove from heat.
Combine the eggplant and mushrooms in a bowl and pour sauce them. Allow to cool. Serve in a bowl with chilli paste and spring onion on top.

Spicy Stuffed Eggplant

Serves: 2 | Preparation Time: 10 min


  • 75 Gram basmati rice
  • 1 Unit eggplant
  • 1 Tablespoon (Metric) olive oil
  • 1 Unit brown onion, halved
  • 2 Clove garlic, crushed
  • 2 Teaspoon (Metric) ground coriander powder
  • 2 Teaspoon (Metric) fresh ginger, finely grated
  • 0.2 Teaspoon (Metric) fresh red chilli, finely chopped
  • 0.25 Cup fresh basil, coarsely chopped
  • 1 Teaspoon (Metric) lime rind, finely grated
  • 1 Unit lime, juice of
  • 65 Gram reduced-fat yoghurt


Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cut the eggplant in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.

Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.

Add the rice, lime juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.

Place the lime rind into bowl with the yoghurt and serve as you wish.

Sicilian Eggplant Caponata

Serves: 4 | Preparation Time: 20 min


  • 3-4 finger eggplant
  • 1 x salt 
  • 1 x black pepper 
  • 1 x vegetable oil 
  • 2 medium onions chopped
  • 2 cloves garlic peeled and minced
  • 3 each celery stalks 
  • 1 can italian plum (roma) tomatoes 1 pound
  • 10 each green olives pitted and quartered
  • 3 tablespoons pine nuts 
  • 1/4 cup capers large
  • 1/4 cup wine vinegar 
  • 2 tablespoons sugar


Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Saute onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.

Roast Capsicum Dip with Finger Eggplant


  • 1 Unit red capsicum
  • Olive oil
  • Sour dough bread, thinly sliced
  • 3 Unit finger eggplants, sliced lengthways
  • 1 Unit small red chilli, deseeded, finely chopped
  • 1 Tablespoon (Metric) sour cream
  • 1 Tablespoon (Metric) greek yoghurt


Place the capsicum over a gas flame and char, turning until the skin is black all over, alternately cut into quarters and cook, skin side up under a hot grill until charred. Heat a char grill pan over a medium-high heat, brush both sides of bread with oil and char grill until toasted. Brush both sides of eggplant with oil and char grill until golden and tender.

Peel the skin from the capsicum and remove the seeds. Process the capsicum, chili, sour cream and yoghurt in a small bowl of a food processor, process until smooth. Season to taste with sea salt and freshly ground black pepper.

Spoon the dip into a bowl and serve with the toasted bread and eggplants.

Yellow Indian eggplant

Serves: 4 | Preparation Time: 10 min


  • 1 large (about 700g) eggplant
  • 2 tbs caster sugar
  • 1 tbs salt
  • 1 tbs turmeric powder
  • 125ml (1/2 cup) mustard seed oil


Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the turmeric mixture.
Turn the eggplant slices over and repeat with the remaining turmeric mixture.
Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
Heat the oil in a frying pan over medium-high heat. Add 3 slices of eggplant and cook for 2 minutes each side or until eggplant is tender and golden.
Transfer to a plate lined with paper towel to drain. Repeat with the remaining eggplant slices, reheating pan between batches.
Serve immediately.

Eggplant Crisps

Serves: 2 | Preparation Time: 5 min


  • 1 eggplant
  • garlic olive oil


Slice your eggplant into 10mm thick disks.
Lay them flat on a chopping board and brush with garlic olive oil (I always have a jar with olive oil and a couple of crushed raw garlic cloves and a bay leaf in my cupboard. Only keep it for a week, but it is great on nearly everything). Season well and place directly on the racks of your oven. Bake at 180 degrees for about 20 minutes or until golden and crisp.
Depending on the growing conditions they may not always crisp up. They are still great as an appetiser or sliced into pasta dishes.