Name: Sweet and sour eggplant skewers with coconut and kale sambal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 Japanese eggplants, cut into 2cm-thick slices; 12 golden shallots, peeled; 3 zucchinis, cut into 2cm-thick slices; 400 gm mini pineapple, trimmed, cut into 2cm pieces; 60 gm (¼ cup) coconut oil, melted; ½ tsp ground turmeric; 9 bamboo skewers, soaked in water; Roasted chopped cashews and micro lemon balm, to serve; Sweet and sour sauce; 2 garlic cloves, crushed; 250 ml (1 cup) coconut vinegar; 1 tsp each ground cinnamon and cardamom; 135 gm (½ cup) jaggery (see note); Coconut and kale sambal; 1 tbsp coconut oil; 15 fresh curry leaves; 1 tsp mustard seeds; 1 tbsp finely grated ginger; 1 long green chilli, thinly sliced; 150 gm (1½ cups) freshly grated coconut (see note); 250 gm (½ bunch) kale, stalks removed, finely shredded; 1 tbsp lime juice

Ingredients

3 Japanese eggplants, cut into 2cm-thick slices

12 golden shallots, peeled

3 zucchinis, cut into 2cm-thick slices

400 gm mini pineapple, trimmed, cut into 2cm pieces

60 gm (¼ cup) coconut oil, melted

½ tsp ground turmeric

9 bamboo skewers, soaked in water

Roasted chopped cashews and micro lemon balm, to serve

Sweet and sour sauce

2 garlic cloves, crushed

250 ml (1 cup) coconut vinegar

1 tsp each ground cinnamon and cardamom

135 gm (½ cup) jaggery (see note)

Coconut and kale sambal

1 tbsp coconut oil

15 fresh curry leaves

1 tsp mustard seeds

1 tbsp finely grated ginger

1 long green chilli, thinly sliced

150 gm (1½ cups) freshly grated coconut (see note)

250 gm (½ bunch) kale, stalks removed, finely shredded

1 tbsp lime juice

Method

1.For sweet and sour sauce, combine ingredients in a small saucepan; cook, stirring occasionally, over medium heat until thickened slightly (5-6 minutes).

2.Meanwhile, combine eggplant, shallots, zucchini, pineapple, oil and turmeric in a bowl; season to taste. Thread vegetables evenly on skewers.

3.Heat a lidded barbecue or char-grill pan to high. Add skewers and close barbecue lid or cover char-grill pan loosely with foil. Cook, turning occasionally until charred and cooked through (10-12 minutes). Brush skewers generously with sauce and continue cooking until caramelised (3-5 minutes).

4.Meanwhile, for sambal, heat oil in a large frying pan over medium-high heat. Add curry leaves, mustard seeds, ginger, and chilli; cook until fragrant (30 seconds). Add coconut and kale; cook until slightly wilted (2-3 minutes); stir through lime juice and season to taste.

5.Serve skewers with coconut and kale sambal and scatter with cashews and micro lemon balm.

If freshly grated coconut is unavailable, rehydrate 80gm desiccated coconut with 1 tbsp warm water; stand for 5 minutes.

Jaggery is a caramel- tasting unrefined sugar, typically made from sugar cane sap or date palm sap. It’s available from Indian or Asian grocers. If it’s unavailable, substitute a medium-coloured palm sugar.
Notes

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Styling by Vivien Walsh

Ingredients

Method

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