March saw fruit galore -feijoas, strawberry guavas, pomegranates ---as well as okra and eggplant. The 
strawberry guavas I made into a jam, the pomegranates went into fruit drinks and fruit salad, and the feijoas were like a fruity custard, spooned out of their shell.
strawberry guavas I made into a jam, the pomegranates went into fruit drinks and fruit salad, and the feijoas were like a fruity custard, spooned out of their shell.Some recipes:
Eggplant Dip: (Thanks to SMH 4-4-09)
3 eggplants
100ml olive oil + 40 ml (2 tbsp)extra
3 garlic cloves
20 ml (1 tbsp) lemon juice
Preheat the oven to 180deg C.
Put the eggplants in half and score the flesh. Place flesh-down on a tray covered with 100ml olive oil until the oil is absorbed (about 5 mins).
Press 1/2 garlic clove into the flesh of each one.
Roast for 1 hour.
Once cooked scoop out the fleshand garlic and blend with the extra olive oil and lemon juice.
Serve with crusty bread.
Okra and Capsicum Stew: (SMH 21-3-09)
Cook 1 onion, 1 red and 1 green capsicum (cut into strips) and 400g okra gently in 3 tbsp olove oil until soft.
Add 400g canned or fresh chopped tomatoes, 2 crushed garlic cloves, 1 tbsp tomato paste,1 tsp ground cumin, 1 tsp ground corinder, 1 tsp sugar, salt-pepper-chilli to taste, and 350ml light stock or water. Simmer uncovered for 15 mins till thickened.
Add 8 halved cherry tomatoes and cook for further 5 mins.
Add 1 tbsp lemon juice and fresh coriander before serving.
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