Serves 6


  • 1 teaspoon Lotus Fine Himalayan Salt
  • 1 tablespoon Lotus Organic Rapadura Sugar
  • ½ cup Global Organics Extra Virgin Olive Oil
  • 1 x 400g Global Organics Chopped Tomatoes
  • 1 large eggplant, sliced 1cm thick
  • 1 teaspoon tamarind paste, diluted in 1 cup of hot water
  • 5 bird's eye chillies
  • 3 red chillies
  • 6 shallots
  • 4 garlic cloves


Preheat oven to 180°C. Bake eggplant for 20 minutes or until soft and set aside. To create a chilli paste, grind chillies, salt, shallots and garlic in a mortar and pestle.
Over a medium heat, combine olive oil, tamarind paste and chilli paste and cook till fragrant for 2 minutes. Add sugar, eggplant and tomatoes. Mix well and allow it to simmer for 10 minutes.
Serve with Lotus Organic Tri Colour Quinoa or Lotus Organic Whole Rice Couscous.