Friday, February 17, 2012

Bunya Pine Nuts with Aubergine

20 peeled Bunya Pine nuts, Araucaria bidwillii
2-3 large aubergines (eggplants)
3 leeks, the white parts only
2-3 skinned tomatoes
2 small carrots
olive oil
black peppercorns
1 bay leaf
All organic & filtered water if possible

Peal the aubergine partially
Cut into large pieces, salt and toss
Chop the leek finely, fry in olive oil.
Pour boiling water on the tomatoes. Stir, add chopped carrot
Skin the tomatoes, chop finely and add to pot
Cover let simmer, then add pepper & bay and a little boiling water to cover all.
Let simmer with closed lid. Add the bunya nuts, cover, let cook for approx. 30 min. After the aubergines have been drained of their dark and bitter juice a few times, wash them in filtered water and press the pieces with your hands thoroughly. Place on dry clean towel. Heat oil in frying pan and fry pieces golden.After the vegetables are nearly done add the fried aubergine pieces to the pot and simmer for another 5 – 10 minutes. The aubergine chunks should not disintegrate. The bunya should be waxy and soft. Serve hot with a green crispy salad.

Bunya Pine Nuts: How to Prepare for Cooking

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