How lovely it was to see the sunshine this week in Kitchen Garden. This fortnight has seen us harvest a bumper crop of eggplants which lead to the next challenge…how do we get the children to eat them? Our answer was to make a delicious eggplant, capsicum and onion dip served with homemade herb pikelets, this proved to be a hit with the kids so we’ve included the recipe for you.
We have planted potatoes into a garden bed so we will be watching with excitement as they grow and multiply. Classes harvested the last of the corn for the season which has been frozen to use later on. Our snow peas have been prolific. Thanks to a tip from a parent we have planted some chia seeds so we can watch them grow and perhaps harvest our own seeds to use.
EGGPLANT, CAPSICUM & ONION DIP
- 1 medium eggplant cut into 1 cm cubes
- 1 small red capsicum finely diced
- 1 small onion finely diced
- 1 clove of garlic finely chopped
- 3 tbs olive oil
- 1 tbs tomato paste
- 1 tbs fresh lemon juice
- 1 tbs balsamic vinegar
- 1 tsp sugar
- 1 tsp fresh thyme
- Salt and pepper to taste
Heat olive oil in a medium saucepan. Add onion, garlic, eggplant and capsicum and cook until soft.
Add tomato paste, lemon juice, vinegar, sugar, thyme and salt and pepper to the saucepan and mix until combined.
Blitz with a stick blender until smooth.
Serve with herb pikelets.
- 1 ½ cups of self -raising flour
- 1 cup of milk (rice milk can be substituted)
- 1 egg
- ¼ cup chopped basil
- 2 tbs chopped chives
- Olive oil for greasing pan
Combine all ingredients in a mixing bowl (except the olive oil) and whisk to combine.
Heat olive oil in a frying pan over medium heat. Drop tablespoons of batter into pan. Flip when brown and remove when cooked through. Serve with dip.