19 Jun 2013

eggplant, bean + sweet potato bake



Ker-plunk! That is the sound of winter falling in Hobart, with (finally) some decent rain. We’ve had a couple of frosts in my area already, and some gloomy grey days, but up until recently it’s been fairly mild and dry. Not anymore. Ten, eleven, twelve degrees. No sun. And wet stuff, glorious wet stuff. All the gardeners are rejoicing, even if it means we’re stuck inside all weekend.

Weather is a guaranteed conversation started down here. We compare rain gauge readings. We play ‘Guess what winter will be’: after a frost, we’re convinced it’s going to be a long cold winter. A few days of sunshine and temperatures  above 15 - it’s going to be a mild winter. But someone heard the man on the radio say it’s going to be a cold winter… Perhaps all you can say is that it’s going to be an ‘up and down’ winter? What you can say with certainty is that it will be a long winter – the season usually stretches on til November, no matter what the weather conditions are.

For this kind of weather, you need something substantial but not stodgy. Something to warm you thru, full of good stuff. Something to keep you going – because, obviously, you’re using lots of energy reading magazines on the couch or boiling the kettle for yet another cup of tea. You need to keep your strength up! This is a lovely dish to make on a wet, slow weekend while you listen to the rain fall.

Eggplant, bean + sweet potato bake
Adapted from a Nigel Slater recipe, found here. I’ve given you quantities but it’s really the kind of easy dish that doesn’t mind too much what you do. Instead of the rosemary you could probably use hotter flavourings like chili or smoky paprika for some winter warmth.
  • Preheat oven to 180.
  • First, take one eggplant (mine weighed about 350 gms) and one sweet potato (mine was about 250 gms) and cut into small pieces about 1.5 cm square. Place on a baking tray. Finely chop some fresh rosemary (enough to get a couple of good pinches’ worth) and scatter over the veg. Drizzle with oil and sprinkle with some S&P, then roast for 40 minutes or until just soft.
  • For the next step, if you have a casserole/baking dish that can be used on both the stovetop and in the oven, do use that; otherwise use a large frypan. So, chop an onion or leek and a couple of garlic cloves, and fry gently in a little oil. Don’t allow this to get golden or crispy; cover with a lid if necessary to steam and stay soft.
  • Once softened, add a 400 gm tin of tomatoes and a 400 gm tin of borlotti beans (or other preferred kind) and bring to a simmer. Leave at a gentle simmer until the oven veg are ready.
  • Once the eggplant and sweet potato are done, mix these into your tomato bean mix (keep the oven going). If you need to, transfer the mix to a casserole dish.
  • Scatter with some panko and/or normal breadcrumbs (I used some I’d made from wholegrain bread for lovely colour and texture) and zest a lemon over.
  • Return to oven and bake for 40 minutes or until bubbling away nicely.
Lunch is served. Funky napkin made from Frangipani Fabrics cloth





16 comments:

  1. This looks deliciously filling and wholesome. The touch of lemon zest is a great idea. Stay warm and dry!

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    1. Thanks jane! i'm thinking some bright green parsley would be good too.

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  2. I'm definitely starting to feel the cold! This does, indeed, look substantial without being stodgy. Very nice.

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    1. thank you leaf - yes, it's amazing how filling this dish is without weighing you down.

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  3. Anonymous20 June, 2013

    Eggplant! Now thats brave for you. Now this is my kind of food.
    I'd love to see you try a slow cooked "meat something" dish for winter :-)

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    1. i'm still ntot entirely convinced about eggplant ... but i am trying it! afterall, it was one of my culinary new year's resolution.

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  4. Oh yes...I know what you mean. Developing the art of ‘Couch Potato’ is exhausting. Don’t be fooled! Nestling under Doonas is heavy work - I can barely find the energy to reach the remote.

    I like this dish. It looks hearty and the caramelised sweet potatoes would work well with the eggplant. Yum! Adding a touch of chilli could be nice too. I do like Nigella’s style of cooking. Have you ever tried her baked potatoes? So good I don’t like to share. Mine...mIne...all mine!
    Are you a vegetarian E? I have been adding more to my weekly diet though I must admit the thought of slow cooked meat sounds good. Doesn’t it B.B?

    Feed the man meat! PFFT! :)

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    1. Hello SB! we are in for many weeks of practice at couch potatoing. is that a word?
      I really came to like this - i think by the timei'd reached the end of the dish, the flavours had developed nicely! rosemary is a herb i do not use often enough and it lends a nice depth here.
      i'm just a gal who loves her vegies :-)

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  5. Hope you are staying warm - Im complaining about the cold here in Qld - which I am sure is nothing like what you are feeling.
    The eggplant dish looks perfect for a cozy night in.

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    1. hi lizzie - over the weekend i saw some sporting event at QLD, held in the evening, would be a chilly 14! i laughed at that after the heavy frost we experienced that morning. but it's all relative and in any state, this dish is cosy indeed.

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  6. It seems the weather is a safe topic everywhere. I was just saying that to my mother two days ago, because lately it seems to be her only topic of conversation....ja! I love eggplants so much, this is the perfect casserole to make and eat for a few days!

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    1. Hi Paula! maybe talking (obsessing) about the weather is a sign of getting older?! i ate this for days and did not get sick of it.

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  7. Anonymous25 June, 2013

    This looks yummy. I am going to try this. Just printed off the recipe. C

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    1. i hope you like it - do let me know!

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    2. Anonymous04 July, 2013

      Very yummy indeed, especially a day or 2 old. I added parmesan to the bread crumbs, and zuchinni, chilli, mushrooms and chickpeas to the sauce. I served it with grilled chicken and green veggies. The sweet potato is the star of this dish. It adds a sweet caramlised flavour. We have had it for 3 nights now and there is a small amount left to have tonight on toast with avacado and hollumni (leftover night).

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    3. yum. i'm glad it worked out so well. it's the kind of recipe you could do anything with - as you discovered! and mooshed onto toast with some haloumi - perfect leftovers meal :-)

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