Stuffed Eggplant

Ingredients

1 lb eggplant
1 tsp chopped garlic
1 tsp chopped ginger
1 cup shallots diced
1 tbs tomato paste
1/2 cup water
1 tsp paprika
salt and sugar to taste

Directions

  1. Deep fry, pan fry or roast eggplant, season with salt and set aside.

Making the filling

  1. heat the oil add shallots , garlic, ginger and paprika and sautΓ© till shallots are a golden brown
  2. add tomato paste and water cook on low flame till the sauce is a beautiful thick paste
  3. stuff eggplant with the paste.

Persimmon Chutney

(inspired by the flavors of Kerala)

Ingredients

4-5 fresh Georgia persimmons (you can eat the peel, just remove the leafy top)
1 bunch Haureki Turnips
1 sweet onion
3 fresh bay leaves or dried
1 tablespoon ginger (julienned)
1 cinnamon stick
4 star anise
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon salt
2 tablespoons sugar
4 tablespoons vegetable oil

Directions

  1. SautΓ© onion & ginger in oil until they are golden brown.
  2. Add bay leaves, cinnamon, star anise, mustard seeds, cumin seeds, paprika, salt and sugar and cook for about 3 minutes. Add the persimmons and chopped turnips and cook for 5 minutes