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| Shells necklaces from Tahiti, basket from Hawaii, Poi from Aotearoa, bag from Samoa |
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| Shells necklaces from Tahiti, kete bag and paua shell, flax flowers and little Whare (house) from Te Reo Maori students |
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| Tapa briefcase from Samoa, shells necklaces from Tahiti, Picture from Rarotonga, lei garlands from the 2$store |
This is my office. I have chosen a Polynesian theme because I live in the largest Polynesian city in the world, Auckland, and I travelled to several Polynesian countries, collecting things where I could.
Turmeric Eggplants and Chickpeas
Today recipe is for Intuitive Eggplant of Eggplants to Go, who is collecting eggplants recipes for her July 2011 Culinary Smackdown.
Cube two large eggplants and let them sweat with salt for one hour. Rinse and pat dry.
Put two tbsp of vegetable oil in a large frying pan/casserole dish, and sizzle two peeled garlic cloves with one heap tsp of turmeric, half tsp of cumin powder, half of coriander powder, and a good pinch of salt. If you like add a chili pepper too.
Add eggplants and stir, after 10 minutes add the content of a can of chickpeas (water included).
Cook until the eggplants are almost a mush, adding a little water from time to time, when necessary. Adjust with salt and serve hot. I served mine with flat bread and baby spinach leaves.
Photos and Recipes by Alessandra Zecchini ©
