Eggplant Zucchini & Potato

eggplant zucchini & potato

Eggplant Zucchini & Potato 


I love the flavours of eggplant, zucchini & potato and this recipe highlights the textures and the tastes of these unique veggies. Try my recipe for yourself, packed with spice and flavour for you too.  It’s an Indian and Aussie spice inspired dish and so delicious, great with a side of grains, rice, or as a side with any braised meat or white fillet of fish, hey presto dinner’s ready!


1 huge zucchini (4 -6 smaller sized)

1 huge eggplant (2-4 smaller sized)

5-6 potatoes

1 Spanish onion

3 cloves of garlic

1/4 cup olive oil (EVOO)

4 cloves

4 peppercorns whole black

4 tsp cumin spice ground

2 tsp turmeric powder

2 tsp medium curry powder

2 tsp ginger powder

2 tsp coriander seed ground

1 tsp lemon myrtle leaf ground

1 tsp fennel seeds

Sea salt to taste 1 tsp

1 cup filtered water

Just when you think, it’s all Indian, an Aussie spice Lemon myrtle gets to play an important role in creating this unique dish.

Chop all the ingredients into chunks evenly, finely dice the onion, and mince or finely chop the garlic, easy and ready for this dish.

Heat oil in a deep walled fry pan, when hot add the cloves, peppercorns, then the remaining spices to combine. Next the onions and garlic till all spices coat and well combined, add the zucchini first allowing all the spices to fully combine, next the same with the eggplant, stir and toss well together, finally the potatoes spread evenly through and add the filtered water, the veggies will be just almost half way to 3/4 submerged, bring to the boil on high heat, once bubbles begin to appear, drop the temp down to low, put the lid on the pan and allow to simmer for a further 30 mins.

The zucchini will start to break down and become part of the self saucing process, just keep a check on the potatoes as they should not get mushy, but remain in tact and be perfectly cooked through. Once they are cooked through, remove the lid from the pan and allow the liquid to reduce and intensify in flavour, check the sauce from time to time and when it’s got that flavour that’s yummy and creamy in texture is when you can turn the heat off, pop back on the lid and allow to sit for a while in the pan. This is where the flavour just becomes a melt in the mouth sensation ready to prepare a plate and enjoy!

This can be served with brown organic rice or crusty bread for any vegetarian, or aside dish with a fillet of white fleshy fish or braised meat. It not only tastes amazing, it’s aroma is beautiful  throughout the kitchen.


This is my version of rustic home cooked light and easy whole food 🙂

eggplant zucchini & potato

Eggplant Zucchini & Potato

honey roast lamb

 honey roast lamb 

This honey roast lamb family favourite is an outstanding roasting meal, and if you love honey like me and my family love this roast, your going to love this recipe honey roast lamb. There is something so satisfying with the result it brings even after all the time and effort spent to prepare, but it’s worth every minute you spend watching it in the roasting process, take note.. there is watching to be done.

The honey baste can also be used with great success in results with honey rack of lamb, but if that doesn’t appeal, just choose the roast best preferred by your tastes. 


The prep takes 10 minutes, and cooking time will be the most part with 2 1/2 – 3 hours. Based on the 30 minute to 500g meat ratio.

What your result will be is a succulent moist meat with a taste sensation.

You will need:

  • 1.5 kg (or there about) – leg of lamb
  • 2 cups chicken stock
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 cloves of garlic 

Remove lamb from the refrigerator 30 mins before cooking time, combine all other ingredients together in a saucepan, bring to the boil whilst stirring, then remove and allow to cool. Preheat oven to 180 degrees C.

Place the lamb in a baking dish and pour the sauce over the meat. Roast lamb for 1 1/2 hours, basting with the sauce on occasion every 20 minutes and maintain liquid from evaporation by adding extra water or red wine, but trying all along not to scorch the sauce.

Remove the roast from baking dish and allow to rest in a warm serving dish and loosely cover with bake paper then foil and allow to rest for 10-15 minutes to allow the meat to rest and suck up all the juices and be easier to carve.

Heat the remaining juices left in the baking dish to make a gravy out of it, serve with the lamb on the side.