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RECIPES
MIDDLE EASTERN CHUNKY
EGGPLANT DIP
Makes 2 cups
INGREDIENTS
1.5kg eggplant, trimmed and cut into 2cm cubes
200ml olive oil
4 cloves garlic, chopped
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon chilli flakes
2 tablespoons tomato paste
1 cup chopped parsley
Salt and black pepper
METHOD
1. Pour 6 cups of cold water into frypan
cover with lid and bring water to the boil
on SEAR setting.
2. Add diced eggplant to boiling water.
Cover and cook 5 minutes or until
eggplant is tender. Remove and drain
well and set aside.
3. Wipe out frying pan and heat oil on
setting 8. Stir in garlic and spices and
cook for 1 minute or until fragrant.
Add tomato paste, drained eggplant
and parsley and continue cooking for a
further 2 minutes. Reduce heat to setting
5, cover and continue cooking for
15-20 minutes, stirring occasionally
until eggplant is soft and sauce has
reduced and thickened.
4. Season to taste with salt and pepper.
Serve warm or cold as a dip with warmed
flat bread or as a sauce for steak or grilled
chicken.
CARAMELISED ONION JAM
Makes 2 cups
INGREDIENTS
2 tablespoons olive oil
50g butter
1kg red onions, sliced
1
⁄3 cup brown sugar
¼ cup balsamic vinegar
2 teaspoon sea salt
METHOD
1. Heat the frypan on setting 8. Add
oil, butter, onions and cook, stirring
occasionally for 10 minutes or until
onions have softened and collapsed and
are deep golden colour. Stir in sugar and
vinegar and mix well.
2. Continue cooking for a further
10-15 minutes, stirring occasionally,
until thick and syrupy.
3. Season with salt and serve either warm
or cold with eggs, sausages or on a beef
burger.