Eggplant Kassoundi

Eggplant Kassoundi is a really heady combination of spices that is not overpowered by the heat from the chillies. Serve with cheese or cold meats and enjoy the layers of taste. Vego friends use it as a spread on bread or toast and it works for them. It is also great with meat curries, and a forkful whisked through steamed rice is delicious. You can also use our new Feijoa Kassoundi in the same way, but remember that this Kassoundi is more sweet/spicy.

Try this pumpkin soup recipe using Eggplant Kassoundi as the base.
Adapted from a Stephanie Alexander recipe.

• 2 TBS vegetable Oil
• 2 TBS Eggplant Kassoundi
• 1 tsp fresh grated ginger
• 1 Onion finely diced
• 2 sticks celery finely diced
• 1 carrot peeled and diced
• 1 tomato
• 1 Kg pumpkin peeled and diced
• 1 orange kumara peeled and diced
• salt and freshly ground pepper to taste
• 1 litre vegetable or chicken stock
• 400 ml coconut milk

Heat a large casserole pot over medium heat. Add oil and gently fry the Eggplant Kassoundi stirring until fragrant.Add vegetables and season. Cook over a low heat for 15 minutes stirring often. Add stock, bring to the boil, and simmer covered until the vegetables are tender - 20 to 30 minutes. Puree the soup in a blender or use a blender stick. Return to the boil and add in the coconut milk. Serve with fresh coriander, parsley or chives, and add chopped fried bacon pieces as an option. Toast your favourite Vogels bread, spread with Chilli Tomato relish, top with grated cheese and melt under the grill.