Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip.

Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch.

Prep time: 5 minutes Cooking time:60 minutes
Ingredients
1 large eggplant
1/2 brown onion thinly sliced
1 clove garlic minced
1/2 teaspoon cummin powder
1 teaspoon cummin seeds
1/2 teaspoon black mustard seeds
1/2 cup plain yoghurt
Handful curry leaves(optional)
1.5 tablespoons olive oil
Salt to taste

Method
Heat oven to 180 degrees celcius
Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!)
Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns.
Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will loosen the skin as eggplant cools.

Roasted eggplant cooling in plastic bag
Roasted eggplant cooling in plastic bag

Remove eggplant from bag, cut off ends, then “peel” the skin off.

Peel skin off the roasted eggplant
Peel skin off the roasted eggplant

Chop/dice eggplant finely on large chopping board to save as much of the juices

Roasted eggplant, peeled and diced
Roasted eggplant, peeled and diced

Heat oil in a non-stick frying pan over medium heat.
Add cummin seeds, mustard seeds and curry leaves and fry until fragrant but take care not to burn
Add onions and garlic, cook for 5 minutes or so until transparent and slightly caramelised
Add diced eggplant and juices, cummin powder and cook for 5 minutes, stirring from time to time
When eggplant and onion mixture is thoroughly “melded” and heated through, take off heat and add the yoghurt
Mix through while off the heat which stops yoghurt curdling, then return to medium heat and allow to reheat. (About 3 minutes)
Serves 4-6 as a side or dip

Tandoori Salmon

Prep Time: 20 mins cooking Time: 25 minutes Serves: 2

Ingredients
2 salmon fillets
2 tablespoons plain traditional yoghurt
1.5 tablespoons Pataks Tandoori Paste (or other brand mild tandoori paste)
1/2 teaspoon turmeric
1/2 teaspoon cummin powder
1/2 teaspoon chilli powder
1 tablespoon olive oil

Marinated salmon... in tandoori style indian spices for 15 minutes
Marinated salmon… in tandoori style indian spices for 15 minutes

Method
Heat oven to 180 degrees Celsius
Mix yoghurt, tandoori paste and spices together in a dish large enough to hold fish fillets
Add salmon fillets and gently rub spice mix over fish
Add oil over fish and allow to marinate for at least 15 minutes
Place in baking paper lined baking dish and place in oven for around 20 minutes, turning at least once during this time
Increase temperature to max (250 degrees) and allow fish to brown slightly on one side careful not to overcook salmon
Serve with salad, vegetables and/or rice

Tandoori salmon with zucchini, Brussel sprouts and green beans
Tandoori salmon with zucchini, Brussel sprouts and green beans