Eggplants (also known as aubergines and brinjals) are rich in anti-oxidants, fibre, potassium, and magnesium, along with being known to protect heart health and improve blood flow to the brain.
They are also delicious and very versatile when it comes to cooking them. We particularly like this recipe as all the goodness is kept in the pot and then onto your plate. Plus it’s so easy to make and budget-friendly too.
2 eggplants, diced
200g mushrooms (we used button mushrooms)
4 cups cabbage (preferably red), thinly sliced
1 large onion, diced
1 green pepper, diced
1 garlic cloved, minced
1 teaspoon fresh ginger, minced
1 x can chopped tomatoes
1 x can coconut milk
Vegetable oil or coconut oil for frying
Salt and pepper to taste
Rice for serving (we used Basmati rice, but you can use any rice)
Various spices (according to what’s in your pantry with amount according to your taste. We recommend 1 teaspoon of each)
- Heat oil in a wok or large non-stick pot.
- Add the onions, green pepper, garlic and ginger and cook for one minute.
- Add the eggplant and cook until tender and browned well (they can take a lot of heat!)
- Add the mushrooms and cook for a further 2 minutes.
- Add cabbage and cook for 1 minute (keep it fairly crunchy).
- Stir in the canned tomatoes and add herbs and spices to your liking.
- Leave to simmer for 15 minutes.
- Meanwhile you can boil up your rice if not already done so.
- Pour in coconut milk and simmer for another 5 minutes.
- Serve hot on a bed of rice.