Spiced Baby Eggplant
Makes 2 servings
Ingredients
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6 baby eggplants
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1 tablespoon olive oil
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1/2 teaspoon chilli flakes
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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sea salt flakes
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1 lemon
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extra virgin olive oil, for serving
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fresh parsley leaves, for serving

Instructions
While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.
Recipe from Food52
Slow-Cooked Cabbage with Sausage & Apples

Ingredients
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1 head green cabbage, thinly sliced
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1 onion, chopped
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2 small (or one large) Granny Smith apples, cored and chopped
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1 clove garlic, minced
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1 bay leaf
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4 juniper berries, lightly crushed
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3 Tbsp cider vinegar
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1 Tbsp brown sugar
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1 Tbsp whole-grain mustard
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Generous pinch of caraway seeds
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1 lb smoked sausage links, halved
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Salt and black pepper
Instructions
Spray the inside of the slow cooker with cooking spray.
Add the cabbage, onion, apples, bacon grease, garlic, bay leaf, juniper berries, cider vinegar, brown sugar, mustard, and caraway to the slow cooker. Stir well. Nestle the sausage pieces in the cabbage mixture, so they don’t dry out.
Cover and cook on low, stirring the cabbage mixture every now and then, for at least 6 hours and up to 8 hours. Season with salt and pepper and serve.
Recipe from The Southern Slow Cooker
Spiced Sweet Potato & Garlic Soup
Makes 4-6 servings
Ingredients
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4 tablespoons olive oil
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1 cup chopped sweet onion
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1 cup chopped peeled potato
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2 medium cloves garlic, 1 minced and 1 thinly sliced
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Pinch cayenne pepper
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Pinch freshly grated nutmeg
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Kosher salt and freshly ground black pepper
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3 cups diced peeled sweet potato
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1 tablespoon unsalted butter
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Thinly sliced fresh parsley, for garnish

Instructions
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes.
Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley