- If using large eggplants,
halve them lengthwise and
cook, cut-side down. - Butternut or other
pumpkins can be used
instead of eggplants.
N i c i ’ s n o t e s...
36 New Zealand Woman’s Weekly
FREE
SERVES 2-4
This plant-based recipe is
deliciously warming. The
flavours are very Middle
Eastern, with paprika, cumin,
coriander and cinnamon, and
the silky texture is sublime.
2 small to medium eggplants
2 tbsp olive oil, plus extra
as needed
1 leek, halved lengthwise and
cut into 4cm lengths
2 tsp smoked paprika, plus
extra to garnish
1 tsp each ground cumin
and ground coriander
½ tsp cinnamon
Pinch chilli powder
½ tsp sea salt
¼ tsp black pepper
400g can crushed tomatoes
¼ cup dairy-free or plain
yoghurt, to serve
Small bunch of parsley or
coriander, to serve
1 Heat oven to 180oC.
2 Peel the eggplants, leaving
the stalk intact. Rub all over
with olive oil. Heat a pan to
medium and lightly brown
the eggplants. Transfer to an
ovenproof dish that they will
fit snugly into.
3 Add more oil to the pan and
sauté the leek gently for 10
minutes or until well softened.
Add the spices and seasoning,
then cook for 2-3 minutes. Add
the tomatoes and heat through.
4 Pour this mixture over and
around the eggplants. Top
up with a bit more water as
needed so that the liquid
level covers three-quarters
of the eggplant.
5 Seal tightly with foil and
place in the oven to bake for
2 hours.
6 Taste the gravy and add more
salt and pepper if required.
7 Serve drizzled with yoghurt,
sprinkled with parsley or
coriander, and dusted with
the smoked paprika.Silken baked
eggplantMeat
Nourish FREE