NEW Recipe – Eggplant Balado

Eggplant Balado
recipe Eggplant Balado
  • Ingredients: Serves 6
    • 1 teaspoon Lotus Fine Himalayan Salt
    • 1 tablespoon Lotus Organic Rapadura Sugar
    • ½ cup Global Organics Extra Virgin Olive Oil
    • 1 x 400g Global Organics Chopped Tomatoes
    • 1 large eggplant, sliced 1cm thick
    • 1 teaspoon tamarind paste, diluted in 1 cup of hot water
    • 5 bird’s eye chillies
    • 3 red chillies
    • 6 shallots
    • 4 garlic cloves
  • Method:

Preheat oven to 180°C. Bake eggplant for 20 minutes or until soft and set aside. To create a chilli paste, grind chillies, salt, shallots and garlic in a mortar and pestle.
Over a medium heat, combine olive oil, tamarind paste and chilli paste and cook till fragrant for 2 minutes. Add sugar, eggplant and tomatoes. Mix well and allow it to simmer for 10 minutes.
Serve with Lotus Organic Tri Colour Quinoa or Lotus Organic Whole Rice Couscous.