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By Cherie Hausler

Serves 4

+ Ingredients

4-5 small organic eggplant, cut into 2 cm rounds
2 tbsp organic coconut oil
1 tsp organic turmeric, freshly grated
4 cloves
1 tsp cumin seeds
1 tsp coriander seeds
6 black peppercorns
2.5cm piece organic ginger, freshly grated
1/2 tsp paprika
handful of organic purple basil leaves, or fresh coriander
3 organic yellow tomatoes, and some baby toms too, roughly chopped
1 tsp Himalayan salt

Juice of 1 organic lemon

+ Method

Dry roast the cumin, coriander seeds, cloves and peppercorns in a pan until they start dancing. Remove and grind using a mortar and pestle or spice grinder.

Heat the coconut oil in a medium size saucepan and add the eggplant, tomatoes, ginger, turmeric and spices. Bring to the boil and then simmer, covered, until tender. This is somewhere round 15 minutes. You might need to add a bit of water to stop it sticking.

When everything is cooked, remove from heat, season to taste and add the lemon juice and fresh purple basil. I added a few extra fresh tiny toms too.