Gluten Free
Vegetarian
Peanut Free
Relax & recharge
· Shared by
Chris Rose
I first heard about spur: when Lee was doing some work at QUT in 2013. After looking into spur:, it was clear that this was a group of passionate young guys who were addressing the problem of male suicide by pushing boundaries with campaigns like 'Soften the F*ck up'. Their creative approach appealed to me; this seemed like an approach which might actually have an impact. Spur: have since broadened their scope and diversified the team, yet they have never stopped doing important work.
Sometimes you just need a nice brunch to relax & recharge the soul. This is an easy recipe which you can throw together pretty much anywhere: from Australia to London, at home or a hostel.
Pretty much all ingredients are interchangeable. Try it; change it; remove/add whatever you like. Succeed or fail and try again. Experiment & remember to play with your food.
· 1/2 a zucchini (courgette)
· 1 potato
· 1/3 sweet potato
· 1 eggplant (aubergine)
· 3-4 tomatoes (or 1 tin of crushed/diced tomatoes)
· 1/2 a brown onion
· 1 clove garlic (or 1 tspn garlic powder)
· Some spices (a pinch of salt and pepper, 1 tspn garlic powder, 1 tspn basil, 1 tspn oregano, 1 tspn turmeric, 1 tspn paprika).
Optional Extras:
· Eggs
(Tip: You can pre-prepare the sauce and reheat what you need before adding it to this dish, if you want to save time. The sauce also goes well with pasta.)
1. Place your small saucepan on the stove and turn heat to medium-high.
2. Separately, dice your onion and tomatoes.
3. Add a splash of olive oil to your saucepan and your pan.
4. Add your onion to the small saucepan until it softens. After it softens, add a clove of garlic and cook for 1 minute.
5. Next, add your tomatoes & spices to the small saucepan and cook covered for 10 minutes. After 10 minutes, reduce to low heat and let the sauce simmer uncovered for as long as possible (until your other food is ready or 30-40 minutes if you want a nice thick sauce).
While the sauce is simmering, get started on your sautéed vegetables.
1. Place frying pan on the stove and turn heat to high.
2. Cut your eggplant & sweet potato diagonally to get two oblong slices of each. 1-1.5cm thick slices for the eggplant and 0.5-1cm slices of sweet potato. Put slices aside for later.
3. Dice your potato, zucchini, remaining sweet potato & the butt of your eggplant into roughly 1cm cubes (smaller = faster cooking).
4. Add the diced potato and sweet potato to the frying pan and cook, stirring every 1-2 minutes. Add salt, pepper (and turmeric or paprika if you feel like it) to taste.
5. Add zucchini & eggplant and cook until all vegetables are softened.
6. Remove sautéed vegetables and place in a bowl/container.
7. Add another splash of oil to the hot frying pan.
8. Add your eggplant slices to the hot pan. Add the sweet potato slices around the eggplant, wherever they fit in the pan. Cook until charred on each side.
9. Place your cooked sweet potato slices (sweet potato toasts) on a plate. Add your eggplant slices (eggplant steaks) on top. Next, add sautéed vegetables. Finally, spoon your sauce on top. Enjoy!
If you want to make the dish extra brunchy, add a poached egg on top.
Any leftovers can be used in a wrap, taco or omelette the next day.
Recipe shared by
Chris Rose.
Chris is passionate about food, drink and problem solving.
Recipe attributed to
Creativity and risk-taking
