This unusual recipe originates from Morocco and the Middle East and makes a surprisingly fragrant sweet preserve. Traditionally, it is eaten by the spoonful with steaming hot tea or coffee and a glass of water. As the fruit is capable of absorbing flavours, it can be transformed into a delicious and versatile sweet-meat. We love it as a condiment with cheese platters, cured cold meats and salads.
5 in stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
|Dimensions||7 × 7 × 12 cm|
More about Aubergines
Known as Aubergine, brinjal or eggplant, the fruit is part of the nightshade family Solanaceae. Solanum melongena. The plant is believed to have originated in India, where it continues to grow wild, or in Africa. It has been cultivated in southern and eastern Asia since prehistory and is now grown worldwide for its edible fruit. The fruit is capable of absorbing oils and flavours into its flesh and thus through cooking, expands its use in the kitchen.
- Serve a condiment with roast venison and curries.
- Chop into cubes and add to a salad with toasted pumpkin seeds and feta;
- A delicious accompaniment to cheese platters and cured cold meats.