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Spicy Eggplant

Spicy Eggplant Recipe

Four eggplant bushes and any remaining fruit were recently removed from our vegetable garden to make way for new Autumn seedlings. The plants have been so incredibly productive this year that I decided to leave 3 in the ground. Once they finally stop fruiting I will cut them back a little and then leave them over Winter. I did this with a few of our capsicum plants last year. They sat dormant over the Winter period and then sprouted early in Spring and started producing much earlier than any of the newly added plants. The fruit was also larger in the second year. I am expecting that the same thing will occur with the eggplant. If the same applies to eggplants as it does to capsicum I will maintain only those 3 plants next Summer in a bid to have a supply more suitable for our little family.

I wrote this post a while ago about how many plants to add to your vegetable garden for your family. It will require a little tweaking to suit your circumstances as you progress through the seasons but will give you a good indication of the right number of plants to add to your kitchen garden.

I was more than a little satisfied to farewell the eggplants I removed from the garden as we are totally sick of them this year. I feel like a whinger, complaining about having amazing fresh produce available to use for family meals but there is a limit of some things! Based on previous year’s experience we now have a good idea of how many plants we require int he ground each year for our family needs.  In previous years our eggplant crops have been so small that I based my plant number on what I thought would be a great amount to have some excess for new recipe development…..Well, I did that and so much more. This is my final eggplant recipe for the season as we now move into Autumn eating (thank goodness for that!!)

We enjoyed this meal on a pizza base. You can find my recipe for home made pizza here.  I brushed the base with a little olive oil, no sauce was used on this one.

You could also enjoy this recipe as a bruschetta or cut up the pieces and add them to an entertaining platter, that is how we ate the left overs the following day when we had visitors drop by.

Spicy Eggplant
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A vegetarian spicy eggplant pizza recipe to use up the last of the season's eggplant. Served with a dollop of yoghurt and fresh herbs.
Recipe type: Main
Serves: 4
  • 1 tablespoon coconut oil
  • 3 garlic cloves - chopped
  • 6 peppercorns
  • 1 star anise
  • 1 red chilli - finely chopped (de-seeded if you wish)
  • 1 cm fresh ginger - grated
  • ½ teaspoon tumeric
  • 2 tablespoons water
  • 2 eggplant - 500 gram - sliced ½ cm thickness
  • ½ tablespoon palm sugar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce or Tamari
  • To Serve:
  • Greek Style Yoghurt
  • Fresh basil and/or coriander leaves
  1. Prepare and add the pizza base to a heated oven
  2. Add the oil, garlic, pepper, star anise, chilli, ginger and tumeric to a warmed pan and heat for a couple of minutes until fragrant
  3. Add 2 tablespoons water and stir
  4. Add the eggplant to the pan, flipping to coat
  5. Add the honey, palm sugar and soy and cook until the eggplant has softened. Turn as required.
  6. When the pizza base is cooked, top it with the warm eggplant, a dollop of yogurt and fresh herbs to serve
You may also serve this recipe with bruschetta or on a shared antipasto platter

Spicy Eggplant

Have you tried eggplant on pizza?

Here are some of the other ways we have been eating our massive eggplant harvest this year:

There are many more on the Cook Fresh (Recipe Index) Page.

If you are in the Northern Hemisphere and planning your Spring garden you may find my tips for growing Eggplant useful.


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Buckwheat Blueberry Pikelets

Gluten free and dairy free pikelets


Buckwheat Blueberry Apple Pikelet

Are you struggling with ideas for the kids school lunch box?  If gluten free cooking is a requirement in your home I am sure that you have experienced the need to find a flour replacement that is also nut free?

One of the mums at my son’s school has a child who is celiac. She mentioned to me that it is difficult to come up with ideas for snacks for her child as the school is also nut free. This means that recipes using almond meal, or other nut meals as a flour substitute are not suitable for taking to school. Buckwheat is a good substitute for flour, however it is not suitable for foods that are required to rise such as cakes or muffins.

Each week I bake something for the kids to take to school and kinder in their lunch boxes. Usually it is cake or a batch of muffins. Generally this works well as the flavor variations are almost endless. I buy extra berries when they are  in season and freeze them for use in the school baking across the year, they are useful to have on hand to add a nutrient boost to any baking if I am low on seasonal fruit.

Recently I “hit a wall” with muffins because I am really, really sick of making them!  This last week I made a couple of batches of pikelets instead. It was a nice change for me and also for the kids and they take about the same time to make as muffins.   The kids are happy to eat them either hot or cold so they are also a convenient after-school snack, especially if you are heading off to a sporting activity after school pick up. A batch of these pikelets will last for 3 days in the fridge (in theory).


Buckwheat is not a grain, it contains no wheat or gluten. It is a seed, ground into a fine flour. It is high in protein, and has a higher level of zinc, copper and magnesium than other grains. To find out more about the nutritional properties of Buckwheat read about it via Grains and Legumes Nutrition Council.

Buckwheat has a grainy, nutty flavor but the addition of fruit to the recipe does mellow the flavor.

I have had no complaints from the kids, including visiting kids, in fact as each batch runs out they beg me to make more.

Buckwheat Blueberry Pikelets
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Buckwheat Blueberry Pikelets - dairy free, gluten free and nut free. These make a great lunch box treat, or wholesome breakfast.
Recipe type: Breakfast
Serves: 13
  • 1 cup buckwheat flour
  • ½ teaspoon baking powder
  • 300 ml Pureharvest Coco Quench
  • 2 eggs whisked
  • 1 green apple - peeled and grated
  • ½ cup of blueberries
  • Maple syrup or honey to serve
  1. Add the flour and baking powder to a bowl
  2. Add the Coco Quench (or milk) and then the eggs and whisk until well combined
  3. Add the fruit an stir to combine
  4. Spoon the mixture into a heated pan with a little oil
  5. Cook for 3 minutes each side (approximately) until browned both sides
  6. Serve with maple syrup or honey
The quantity that this recipe makes is an estimate as it will depend on the size pikelets that you pour.

Buckwheat PikeletsDo you have trouble thinking of snacks to add to the school lunch box that are nut free?  Have you tried Buckwheat flour? 



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