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What you'll need

  • Serves 4

  • 900 grams medium-sized eggplants
  • Salt to taste
  • 2 large, brown onions, thinly sliced
  • 1/3 cup olive oil
  • 450 grams ripe tomatoes cut into strips
  • 2 tablespoons capers, drained
  • 2 or 3 celery stalks, chopped
  • 170 grams olives
  • 1/3 cup lemon juice

The easy bit

  1. Per serve
    Energy - 1050Kj
    Protein - 7 grams
    Carbs - 10 grams
    Fats - 15 grams
    Fibre - 8 grams

  2. Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Allow to drain for 10 minutes and rinse.
  3. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden.
  4. Add the tomatoes, capers, celery, aubergine and olives. Mix well and cook for 15 minutes.
  5. Sprinkle the lemon juice and return to a low heat. Cook until the vegetables are very tender.
  6. Serve either warm or cold as a salsa. Also great with a green side salad.
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