Kokako's spiced squash and sultana fritters with eggplant relish

Ted Baghurst

Eggplant relish

1 large	Eggplant (Main)
1	Onion
3 cloves	Garlic
½ Tbsp	Salt
¼ cup	Olive oil
1 tsp	Ground cumin
1 tsp	Ground coriander
½ tsp	Ground chilli
2 large	Heirloom vine tomatoes
1 Tbsp	Brown sugar
2 Tbsp	Red wine vinegar

Spiced butternut squash and sultana fritters

1 small	Butternut, approx. 400g (Main)
1	Brown onion
3 cloves	Garlic
1 tsp	Ground cumin
1 tsp	Ground coriander
½ cup	Sultanas
1 tsp	Baking powder
1 cup	Besan (chickpea flour)
3	Eggs
3 Tbsp	Vegetable oil, for frying

Green tomato and shaved fennel salad

2 large	Green tomatoes, thinly sliced (Main)
½	Fennel bulbs, finley sliced
¼ cup	Chopped fresh coriander
1 squeeze	Lemon juice
1 drizzle	Olive oil

Directions

Eggplant relish

Can be made in advance and refrigerated but it should be served at room temperature.

1. Dice eggplant into 1 cm pieces. Combine with finely sliced onion and garlic into a bowl. Sprinkle and toss with salt and leave allowing the salt to draw out any excess moisture and remove the eggplants natural bitterness.
2. Rinse the eggplant mix in a colander.
3. While this is draining heat the oil in a large heavy bottom pan. Add the salted eggplant, onions, and garlic and fry at a high heat until they are golden brown.
4. Add the ground spices and continue to fry for one minute.
5. Add diced tomatoes, vinegar and sugar and reduce the heat to low. Cook on a low heat for 10 minutes.
6. Remove from the heat and season with salt and pepper.

Spiced butternut squash and sultana fritters

1. In a large bowl peel and grate the pumpkin and combine with finely sliced onion and garlic.
2. Add remaining ingredients, mixing very well - don't be afraid to to get your hands in there and mix it all thoroughly. Allow the mix to sit for 20 minutes in the fridge before frying.
3. To fry: Heat oil in a non-stick frying pan to a medium heat. Fry off the pumpkin batter allowing two large or three small fritters per portion. Fry until golden brown on the bottom. Flip and continue to cook until golden on the other side.

Green tomato and shaved fennel salad

1. Fan thinly sliced green tomatoes and top with the fennel and chopped coriander.
2. Squeeze fresh lemon juice over the salad and a drizzle of olive oil.
3. Serve with your warm squash fritters and a generous tablespoon of the eggplant relish.

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