2 eggplants, cut into quarters lengthways
1 Lt vegetable broth
4 red chilli, cut into quarters lengthways
4 garlic cloves, smashed
8 dates, roughly chopped
2 inch ginger, grated
1 Tb sesame oil
2 Tb sesame seeds, toasted
3 spring onions, trim ends and slice
1 lime, cut into wedges
Pour broth into a large pot; add chilli, garlic and dates. Bring to boil then add eggplant. Lower heat and simmer with lid on for 20 min, gently turning eggplant halfway. Remove eggplant and set aside. Reduce broth with lid off until it thickens, then add ginger cooking for 1 min. Pour broth through a sieve into a bowl, discard solids. Add sesame oil to remaining sauce.
To serve pour sauce over eggplant, top with spring onion, a squeeze of lime and sesame seeds.
Eggplant also known as aubergine is a fruit. They should be eaten when still young because they contain fewer seeds, making them less bitter.
½ bunch kale, washed, stems removed and sliced
1 bunch baby beetroot, leaves & roots trimmed. Keep small leaves for garnish.
8 sprigs thyme
3 garlic cloves
3 inches horseradish root, store bought may be used but the added vinegar will not be alkaline.
Sea salt & pepper
Cut beetroot in half and drizzle with olive oil and a pinch of salt on baking tray. Roast for ½ hour at 200°c, after 15min add garlic and thyme. Toss together turning beetroot.
Cook quinoa according to pack directions, ratio is often 1cup quinoa to 3 cup water in a saucepan for 15 min. Set aside.
Peel horseradish and roughly chop. Blitz in food processor with 1Tb water. When finely chopped add pinch of salt, 1Tb lemon juice and roasted garlic, squeezed from cloves. Blitz together.
Heat 1Tb oil in a large fry pan on medium heat; add kale and wilt, 2min. Fold through quinoa, season with salt & pepper.
Serve kale mixture, topping with beetroot, beetroot leaves, lemon squeeze and horseradish sauce.
Beetroot and Horseradish are fabulous together!