Eggplant fricassee
Sitting in her bright, sunlit kitchen, our Homecook hero Mary King drops a bombshell. "To tell you the truth, I don't like cooking," she says.
Ingredients
1kg eggplant
Cooking spray
Pepper and salt, to taste
20ml olive oil
2 large onions, diced
3 cloves garlic
2cm knob of ginger, crushed, with salt
2 sprigs fresh thyme
2 large tomatoes, diced
1/2 cup boiling water
Fresh chilli or bacon chips
2 tbsp chopped parsley
Method
Preheat oven to 180C. Dice eggplant into 2cm cubes, place on a tray in one layer, spray with cooking spray and sprinkle with pepper and salt. Place tray in oven. After 12-13 minutes, before it browns, turn the eggplant over and return tray to oven. Turn the oven off.
Heat olive oil in wok, add diced onions and cook for 2 minutes, stirring frequently. Add crushed ginger and garlic and cook for further 30 seconds. Add thyme and tomatoes, cooking until liquid evaporates.
Add eggplant and stir delicately so as not to mash. Mix well.
Slowly add the boiling water, stirring until it is absorbed and the eggplant is creamy when pressed between the fingers. This usually takes about 15 minutes.
Remove the thyme. Add salt and bacon chips or chilli for taste. Sprinkle with parsley.
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