Eggplant and Zucchini Stew served with Avocado Spiced Rice


Serves: 4-6 people  

Time: 30-35 minutes


2 tbsp olive oil

1 eggplant, cut into cubes

2 zucchini, cup into rounds

1 carrot, cup into round

4 garlic cloves, crushed and chopped

100g of tomato paste, salt reduced

1 tsp of hot chilli

¼ cup of dukkah

1½ cup of vegetable stock

½ cup fresh basil, rough chopped,

1 bunch of snake beans, chopped  

Avocado Spiced Rice


2 cups cooked basmati rice, cooled

1 avocado, pip and skin removed, cubed

2 tsp. of curry powder

3 tbsp. of olive oil

Sea salt and pepper to taste


Place all the stew ingredients, apart from the snake beans and basil, into a large pot or saucepan on a moderate heat. Cook and stir for about 15 minutes, until the eggplant is soft. Add the snake beans and basil and cook for a further 3-5 minutes.  

In a bowl gently mix the rice ingredients together.

Serve the stew on top of the avocado spiced rice and drizzle with a little olive oil.