Hi! This is my first official recipe post!!! I’m a little bit nervous to be honest because I don’t think I’ve ever shared my cooking with anyone. It’s harder than I thought, writing everything down as I go, trying to get ratios right and how much of this and that to put in. And it actually took me all afternoon to cook this meal because I was trying to be a photographer at the same time. I was standing on stools, on the table, opening a curtain half way for extra lighting, take a photo, then closing the curtain and taking another photo, whilst cutting some more veggies, washing my hands, take another photo…..haha I thought it would never end! But cooking is what I am super passionate about and I’m super excited to share this with you guys.

This is what you will need. (Oh my goodness, It feels so weird typing that down when I’m so used to just reading and following a recipe from a book! Never thought I’d do this myself.)

• Spinach – 3 stalks
• Kale – 1 stalk
• 1/2 red onion

• Goji berries
• Flaked almonds
• White vinegar – 3 Tbsp

• 1 Purple carrot (you can just use orange, they both taste the same)
• a small bunch of Red radishes

• 10 Spud potatoes

• 3 Baby eggplants, or 1 normal eggplant. (feel free to use normal eggplant if you can’t find any baby ones at your grocer, once again, tastes very similar, but a baby eggplant is a little sweater)
• Garlic (of course) one bulb
• Cumin powder – 2 tsp
• Curry powder – 2 tsp
• Moroccan powder – 2 tsp
• Nuttelex melted – 3 Tbsp (it’s a none dairy butter but feel free to use whatever you prefer)
• Peanut oil 1/2 cup

Method

Preheat your oven on fan forced at 200 Celsius. Cut potatoes into small wedges and scatter onto a baking tray. Using a few cloves of the garlic roughly slice and do the same. Drizzle with olive oil, and season with salt and pepper. Put aside.

Now on to my favourite element! The curry eggplants. In a small bowl whisk the oil, butter, and the spices. Season with salt and pepper.

Slice eggplants lengthways and salt to draw out moisture (takes out the slight bitter aftertaste eggplants have) Leave for a couple of minutes and then wipe moisture off with a paper towel. Lay eggplants in a baking tray and generously spoon the spice mix over them. Put both potatoes and the eggplants in the oven. Cook eggplants for 30minutes, leaving the potatoes in for about 10 minutes longer or until golden.

Salad

Pick spinach and kale off their stalks and put into a bowl. Thinly slice radishes, carrot, and red onion and place over the top of the greens. Generously season with salt, this will allow the onion and radish to weep and draw out their flavour. Allow to sit for 5-10 minutes. Season with pepper, drizzle with olive oil, add the white vinegar and sprinkle over some flaked almonds and goji berries.

And you’re done! I hope that made sense and if you want to try it I hope it is easy for you to follow.

Enjoy this recipe, it’s one of my favourites to make. It doesn’t take too long, if you wanted, you could make a heap of it and would be still just as good the next day.

TaTa

Nic xoxo