This vegan-friendly dish combines eggplant, red capsicum and sweet potato with the citrusy
notes of orange blossom water and orange zest and the sweetness of Spice Fusion’s Persian
Advieh. Serve with beautiful fresh herbs like dill and parsley and/or coriander.
2 tbsp olive oil
1 onion, halved and thinly sliced
1 tbsp garlic, crushed
1 tbsp ginger, grated
1-2 tbsp Spice Fusion Persian Advieh
300g eggplant (aubergine), cut into cubes
300g sweet potato, peeled, and cut into small cubes
1 tsp orange zest
¼ cup orange juice
¼ cup fresh dill, chopped
½ cup fresh parsley or coriander, chopped
1 medium red capsicum, diced or cut into strips
1-2 tbsp orange blossom water.
Heat the oil in a heavy-based saucepan, add the onion and sauté until golden brown; add the garlic
and ginger and cook for 1 minute, stirring.
Add Persian Advieh and cook for 30 seconds, then stir in the sweet potato, eggplant and herbs.
Combine well with onion mixture before adding orange juice, zest and enough water to barely
cover the vegetables.
Cover with lid and bring to a boil, then simmer on low heat for 15 minutes.
Add red capsicum and cook for another 5 minutes or until vegetables are tender; gently
stir in orange blossom water to taste.
Serve with rice or couscous and garnish with extra herbs.
