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Member recipe

Eggplant Kasundi with warm rice salad

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Cooking time

Prep: 10 minutes Cook: 40 minutes

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Serves 4

healthy and delicious

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  • 125ml olive oil
  • 1tsp each cumin seeds, caraway seeds, fennel seeds and nigella seeds
  • 1 tbs brown mustard seeds
  • 24 fresh curry leaves
  • 1 onion, finely chopped
  • 1 tbs finely grated ginger
  • 3 garlic cloves, crushed
  • 600g eggplant, cut into 1cm pieces
  • 2 tbs each curry powder, brown sugar and white vinegar
  • 2 x 400g cans tinned tomatoes
  • 400g can chickpeas, rinsed, drained
  • 140g thick Greek-style yoghurt
  • Juice of 1/2 a lemon
  • 1 Lebanese cucumber, thinly sliced into rounds

Cardamom Rice

  • 250g basmati rice
  • 4 cardamom pods
  • 2 star anise


  1. To make the eggplant kasundi, heat oil in a saucepan over a medium heat. Add seeds and curry leaves, and cook for 2 minutes or until mustard seeds start to pop. Add the onion, ginger and two-thirds garlic, and cook for 3-4 minutes or until onion has softened. Add eggplant, curry powder and sugar, and cook, stirring occasionally, for 8-10 minutes or until eggplant has softened slightly. Stir through vinegar, half the tomatoes and 250 ml water, and bring to the boil. Reduce heat to a medium-low and simmer, loosely covered, for 25 minutes or until the eggplant is tender. Stir through the chickpeas and remaining tomatoes.

  2. Meanwhile, for the cardamom rice, combine rice, cardamom, star anise, 500 ml water and tsp salt in a saucepan with a lid over a high heat and bring to the boil. Reduce heat to low, cover and cook, without stirring for 12 minutes or until all the water has been absorbed and the rice is tender. Uncover and stir with a fork.

  3. Meanwhile, combine yoghurt, lemon juice and remaining one-third garlic in a small bowl.

  4. Place rice in a large bowl and top with eggplant kasundi and cucumber. Drizzle over yoghurt dressing. Toss together to serve.

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