Eggplant recipe

Today I’d like to share some fun facts, history and a recipe for Eggplant.
Eggplant as a plant species that is believed to have originated in India where it continues to grow wild & has been cultivated in southern & eastern Asia since prehistory,& has only been first used in Europe in the 16th century when it was introduced by the Arabs when the first trade routes opened up.
Did you know that Eggplant cultivation last year was 49.4 million tons with China producing 57%, while India contributes 27% & Egypt, Iran & Turkey the other major producers of Eggplant?
Why do we call it EGGPLANT ?? simple really because when Europeans started growing & eating Eggplant, they grew to the size of a Goose Egg hence Eggplant?
Did you know that Eggplant has many health benefits such as
1 rich in many nutrients
2 high in antioxidants
3 reduces the risks of heart disease
4 promotes blood sugar control
5 helps in weight loss
6 has cancer-fighting properties
7 very easy to add to your diet
Really Eggplant is a forgotten ‘Superfood’ & really it should be because Eggplant is low in calories & sodium (salt) a great natural source of dietary fibre, potassium & B vitamins.
Eggplant can be used in the world famous Greek dish Moussaka, in a curry or chargrilled & marinated or as a chutney which is the recipe I’m sharing today, an Eggplant Kasundi which is an Indian dish usually serve with Pappadums or freshly made Naan bread.
This recipe serves makes 6
1/4 cup vegetable oil
1 large eggplant ( 500/600g weight) cut into 2cm chunks
1 large brown onion coarsely chopped
2 teaspoons mustard seeds
1 tablespoon finely chopped fresh ginger
2 large fresh green chilies seeded finely chopped
2 cloves garlic coarsely chopped
1 teaspoon ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
400g can diced tomatoes
1/4 cup lightly packed brown sugar
2 tablespoons malted vinegar
Pappadums or Naan bread to serve
1 heat oil in a large saucepan over high heat until just smoking & cook half the eggplant stirring for 5 minutes or until golden brown, transfer to a plate & reheat saucepan & cook remaining eggplant.
2 reduce heat to medium & cook onion & stir for 3 minutes or until golden brown, add mustard seeds & stir til seeds start to pop, add ginger chili & garlic & cook stirring for 1 minute then add cumin paprika & turmeric & stir to combine. add eggplant tomato sugar & vinegar & reduce heat to low & simmer for 30 minutes, stirring occasionally till mixture thickens.season with salt & pepper & set aside to cool.
3 As a serving suggestion, you could serve it with basmati rice, naan bread, leafy green salad & cucumber raita or as a dip with pappadums.
I really like this dish because of its spices & aramats which are accustomed to Indian cuisine.
Chef Steve

Eggplant Recipes