These stuffed aubergine halves are a great meat-free option
What better way to finish off a paleo burger, than with a generous serving of home-made relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.
If you like your relish hot, add some more chillies to your mixture.
- 1 tsp extra virgin olive oil
- 1 white onion, diced
- 3 cloves garlic, finely diced
- ½ eggplant (aubergine)
- 3 medjool dates, diced
- 80ml red wine vinegar
- 4 chillies, chopped (try a mixture of red and green)
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 250g cherry tomatoes
- celtic sea salt & ground black pepper, to taste
- Heat the olive oil in a pan over a low heat
- Add the onion and garlic, and fry until they start to turn soft & translucent
- Add in the eggplant and dates, and cook for 4-5 minutes, stirring often
- Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume
- Add in the chillies, fennel, coriander and tomatoes, the reduce the heat to a low setting and stir regularly
- After about half an hour, season, then remove from the heat. Allow to cool before serving.
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Back in the days where I used to eat a more typically SAD diet, one of my favourite curries was a Rajma – a spicy, fragrant vegetarian dish made with kidney beans as the main ingredient. Even though beans are out of the question on the Paleo diet, I wanted to try and recreate the delicious, heady flavours of the Rajma I used to enjoy so often – and make it healthy too. After perfecting the spice blend, I opted to go for Beef as the protein of choice in this dish, as it adds much greater depth of flavour than the lifeless kidney beans ever did. I also included aubergine, as the texture somewhat mimics that of the beans. I think I've finally nailed the beanless Rajma – but I’ll let you be the judge of that!
- • 2 tsp coriander seeds
- • 2 tsp cumin seeds
- • 1 tbsp ghee / coconut oil
- • 2 onions, finely chopped
- • 6 garlic cloves, peeled
- • 5cm piece of ginger, peeled
- • 4 red chilli peppers, deseeded and chopped
- • 2 tsp garam masala
- • 1 tsp turmeric
- • Pinch of salt
- • 1 x 400g chopped tomatoes
- • 500g diced beef
- • 2 medium aubergines, diced
- • A good handful fresh coriander, chopped
- In a large cooking pot, toast the coriander and cumin seeds very lightly for roughly 2 minutes. Grind to a powder, then set aside.
- Raise the heat of the pot to medium, and add the ghee / coconut oil. Fry the onions for around 5 minutes, until softened.
- Meanwhile, in a mortar and pestle, crush the garlic cloves with the ginger and chilli to make a paste. Add a touch of olive oil if needed. Add this to the onion, and sauté for a further couple of minutes, before adding in the toasted cumin and coriander, along with the garam masala, turmeric and salt. After a minute, pour in the chopped tomatoes and around 200ml hot water. Stir well. Add the diced beef, then cover and leave to cook on a medium heat for around 20 minutes.
- Remove the cover, stir, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes, before serving garnished with the fresh coriander.
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