| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 18g | 7g | 35g |
| sugars | fibre | protein | salt |
| 10g | 6g | 9g | 0.68g |
From the fragrant aromas of my childhood kitchen to the fresh bounty of California’s produce markets, my passion for food has always been about marrying flavors and traditions. The recipe I’m about to share with you is a soulful representation of that ethos. With its comforting depths and vibrant highlights, the Jute Mallow and Eggplant Casserole is a real taste journey that brings together tastes and textures from my Gujarati heritage, accented by a touch of West Coast zest.
A Harmonious Fusion
Just as my marriage to Faisal has opened up beautiful intersections of cultures in our family life, my cooking reflects these delightful, delicious confluences. The Jute Mallow and Eggplant Casserole, somewhat of an elevated riff on the traditional Indian Bhaji, strikes a perfect balance between hearty comfort food and a wholesome, vegetable-rich main course. This casserole is a cozy dish that’s perfect for family dinners, potlucks or Sunday brunches, either as a standalone or alongside some fresh salads and grain dishes.
Beneficial to Your Health
Aside from providing mouth-watering appeal, the ingredients in this recipe also serve up a rich array of health benefits. Jute mallow, also known as Nalta jute or Jew’s mallow, is packed full of nutrients, antioxidants, and dietary fiber, potentially aiding in digestion and heart health. Meanwhile, eggplant provides a good dose of vitamins and minerals (source), and the onion, garlic, and tomatoes bring their own wealth of nutrients to the table. As for the spices, thyme is known for its antibacterial properties (source), and paprika can promote healthy vision and boost your immunity (source).
The end result not only gratifies the tastebuds but also feeds the wellbeing of those I love, resonating strongly with my philosophy of food as an expression of care. Whether shared around our family dinner table, or brought to life in your kitchen, I’m thrilled to share this dish with those who also seek the warmth of cross-cultural comfort cuisine.
What You’ll Need
- 2 cups of jute mallow leaves
- 1 large eggplant
- 3 medium onions, sliced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 ounces)
- 1 cup of vegetable broth
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 cup of grated cheese (optional)
Method
Step One
Preheat your oven to 180°C (350°F). Meanwhile, rinse the jute mallow leaves and eggplant under cold water. Pat dry the leaves and cut the eggplant into thick slices. Set them aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until they are soft and golden. Season with salt and pepper.
Step Three
Add the diced tomatoes to the pan, followed by the vegetable broth. Then, add the thyme and paprika and give everything a good stir.
Step Four
Add the jute mallow leaves to the pan and gently fold them into the mixture, ensuring they fully absorb the flavors. Then, arrange the eggplant slices in an even layer over the jute mallow.
Step Five
Cover the pan and let it simmer for around 15 minutes, until the eggplant is soft and the jute mallow leaves are well-cooked.
Step Six
Transfer the mixture to a casserole dish and, if desired, top with the grated cheese.
Step Seven
Place the casserole in the oven and bake for approximately 20 minutes, until the cheese has melted and is bubbling.
Step Eight
Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy your Jute Mallow and Eggplant Casserole!
