What’s in the FeedBox this week?

Broccoli . Coriander . Pumpkin . Daikon . Onions . Silverbeet . Eggplant . Radishes . Baby Beets . Chillies . Potatoes . Salad greens .

Got a shelf full of passata thanks to some pandemic grocery shopping? With good reason too, as a bottle of passata certainly holds a wealth of tasty dinner options. That tomatoey goodness teams up decidedly well with eggplant. Bung in a few spices, whack it all together with a little egg or fetta and voila, dinner is- done!

Pandemic Eggplant Passata

Ingredients: 

eggplant

onion

bottle of passata

teaspoon or so of cumin

teaspoon or so of coriander

teaspoon of sweet smoked paprika

olive oil

salt

fetta

fresh coriander

Instructions: Chop up your onion, cook them up with a couple of glugs of olive oil and add your spices. Add your chopped eggplant, and passata, whack the lid on and let it cook down slowly. Really slowly. (Don’t bother checking it before at leat 45 minutes have gone by.) It’s done when it’s all soft and smells amazing. Eat as is with wraps, rice or fancy it up a bit by adding fetta and an egg baking it in the oven. Sprinkle a little extra coriander as that stuff is good for you!

Need some more dinner inspiration? Give one of these recipes a crack.

Carrots- Nutty Carrot Cake

For coriander- Roasted Vegetables with Pebre

For coriander, daikon, radish- Kickin’ it Tofu Salad

For pumpkin- Spiced Pumpkin Scones

For eggplant- Eggplant Hummus