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Crumbed Eggplant with Chilli Tomato Jam

October 11, 2011 by Stacey 19 Comments

Ah chia. You and I meet again.

I’ve just spent the last 10 minutes searching YouTube for the clip I will forever think of every time I hear the word. Sadly it must be such a random part of the Wayne’s World movie that nobody’s put it up for my enjoyment! Anyway, Benjamin Kane is flicking through the TV channels, and after the clapping lamp ad, he flicks to this:

So I’m constantly singing in my head “clap on, clap off, the clapper! ch-ch-ch-chia!” And it will not go away.

’90s movie obsessions aside, the kind people over at Baker’s Delight sent me some of their new chia bread to try recently, and once I stopped singing the song and explaining to the courier why he was delivering bread to me, I ripped a piece out and buttered it. Forget about the fact I actually had to cook with it

Bakers Delight has the BEST white sliced.

Anyway, I’m a huge fan of chia – as I mention in this post where I make banana chia muffins. Sadly, I’d have to sell Veggie Baby in order to fund one banana these days so I’ve had to use different ingredients in them.

With the suggestion that I might like to make an Australian recipe from the bread, I immediately had two ideas:

Little Aussie kid toast rusks! A smidgen of Vegemite, a sprinkle of cheese on the wholemeal chia bread, and into a low oven until they’re hard.

And the rest of the bread I left out overnight (covered) until it dried, then whizzed them in the food processor to make breadcrumbs. I then egged and crumbed eggplant slices and baked them at 180C for about 20-30 minutes until crispy on the outside and cooked through. then I smothered them in homemade chilli-tomato jam.

I normally add spices and things to my breadcrumbs, but I left these plain so as not to compete with the jam. To be honest, the breadcrumbs didn’t really need it. I especially like the extra crunch from the chia seeds, that pop a little when you bite into them. Delicious and healthy… oh chia is there anything you can’t do?

Chilli-Tomato Jam

Ingredients

1/2 onion, diced
2 cloves garlic, minced
1cm fresh ginger, grated
1 red chili, chopped
1 can diced tomatoes
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
salt and pepper

Directions:

1. Saute the onion, garlic and ginger over low-medium heat until translucent, about 5 minutes.

2. Add the chili and saute 1 minute.

3. Add tomatoes, vinegar, sugar, salt and pepper and bring to the boil.

4. Reduce heat and let simmer about 20-30 minutes, long enough to get thick and jammy. Oh man, it’s good!

 

Filed Under: Main Dish

Previous Post: « Veggie Meal Plan
Next Post: Pink or Blue? The tricky path of gender stereotyping. »

Reader Interactions

Comments

  1. Zoey @ Good Goog says

    October 11, 2011 at 10:39 am

    Is garlic bread Australian? Because if it's not, t should be!

    Reply
  2. seana smith says

    October 13, 2011 at 2:18 am

    Could you make an Aussie bread and butter pudding with macadamia butter on the bread maybe??  And a bit of coconut milk??   Hmmm… this wouldn't go down well on my one week of totally healthy eating post-holiday!!??  Sounds good though.  Maybe an Aussie nursery egg: mashed soft eggs, with torn up bread mixed through?

    Reply
  3. Gayle lockhart says

    October 13, 2011 at 11:23 pm

    Cant wait to make thar chilli tomato jam  !   jum

    Reply
  4. Ajanthi Wijayasekera says

    October 13, 2011 at 11:24 pm

    I have made Chicken parmigiana. It came out nicely. You can add bacon to get a nice taste. It can be served with roast vegetables and little bit of mash potatoes. Its my all time favourite 🙂

    Reply
  5. joey says

    October 13, 2011 at 11:51 pm

    Vegemite but is that Australian anymore?

    Reply
  6. Hana Brown says

    October 13, 2011 at 11:53 pm

    Pinchy Pies

    Using a large round cookie cutter Cut an even amount of circles from slices of fresh Chia bread.

    Fillings are optional – a slice of banana and a spoon of peanut butter, peanut butter and jam, vegimite and a little cube of mozzerella, ham and cheese – or just a piece of good ol Coon cheese. Place fulling in centre of circle leaving a 1cm border around edge. Place second circle on top and pinch ends together. Deep fry till golden brown and serve hot! Yum.

    Reply
  7. Sue Bou says

    October 13, 2011 at 11:57 pm

    Chilli tomato jam, sounds like 3 good things together.

    Reply
  8. Sandra says

    October 14, 2011 at 12:06 am

    What a great salesperson for Baker's Delight Chia bread. Love the idea of breadcrumbing with it, but I don't know if I would have enough left to bake with. It's hard to get past yummy fresh sliced chia bread.

    Reply
  9. Kate says

    October 14, 2011 at 12:08 am

    ooh yum Im so trying the eggplant 🙂 To try out the chia bread I would have made my girls a good old cheese and tomato toastie toastie and because they love them so much added red capsicum and mushroom for extra vegie benefit! Bakers Delight rock!

    Reply
  10. Karlene says

    October 14, 2011 at 12:31 am

    A meat pie – no pastry on the bottom but a bread crumb top – more like a Shepher's Pie

    Reply
  11. Clare says

    October 14, 2011 at 12:51 am

    cheese and marmite never fails!

    Reply
  12. David says

    October 14, 2011 at 12:52 am

    Avo, cheese and tomatoe – does that count as aussie?

    Reply
  13. Jasmine says

    October 14, 2011 at 1:29 am

    I'd like to try the Little Aussie kid toast rusks – garlic bread

    Reply
  14. Lynne Sanders Lillington says

    October 14, 2011 at 7:29 am

    I too got chai bread from bakers delight and a sample packet of chai seeds , I used the chai seeds in a gratin on it was delicous as well as good for me. I have been looking for the seeds since as a regular addition to my pantry.

    Reply
  15. joey says

    October 22, 2011 at 11:54 pm

    thanks can't wait for it to arrive :))

    Reply

Trackbacks

  1. Meatless Monday Kid Food: Eggplant Chips | The Veggie Mama says:
    June 10, 2013 at 4:30 am

    […] (or both!) and black pepper. Served with a squeeze of lemon… so good. I also like to make eggplant steaks and serve with tartare sauce or relish or aioli. SO […]

    Reply
  2. 30 Things to Do With Ripe Tomatoes - v e g g i e m a m a says:
    March 30, 2015 at 9:17 am

    […] can use them to make this chilli tomato jam, or this chilli tomato sugo. Make tons and can the former, freeze the […]

    Reply
  3. Roasted Eggplant and Chilli Spaghetti - veggiemama says:
    May 24, 2015 at 5:01 am

    […]  When it’s roasted, as many things, it’s so much better. I particularly like the the crumbed eggplant with chilli sauce situation, and this haloumi/pumpkin combo was a huge […]

    Reply
  4. Top Tips to Slash Your Grocery Bill (Plus How I Turned $50 into $200,000!) - veggiemama says:
    October 21, 2015 at 8:18 pm

    […] Crumbed eggplant with chilli tomato jam […]

    Reply

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