Having been back in Cali for a week after the wedding, it’s becoming increasingly hard to believe summer is over yet even though the calendar officially marks fall. The days are now that perfect temperature where I can leave the windows open in the house but it’s still warm outside. I’ve planted some fall garden plants in hopes of transferring them in a few weeks to the bigger containers because I’m just now getting peppers and tomatoes and don’t have the heart to pull them yet (I can often be found chanting to my plant, “grow baby, grow!”)
This is a hearty dish that’s perfect for the tail end of summer produce. Figs are a new occurrence in my life. Every time I head to the co-op or farmers’ market, I pick up different varieties and taste test each one. This recipe was made with one of my favorites: Candy Striped figs. They have a bit of extra sweetness that plays well with the cumin and the heat in the chutney.
There are a couple ways to prepare spelt berries, depending on the consistency you want. I always want a bit of texture in my grains which is why I cooked them like you would risotto. The Kitchn does a brief overview about the different ways to cook Spelt.
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PinIngredients
- Spelt
- 1 teaspoon cumin seeds
- 1/2 cup spelt berries
- 1– 1 1/2 cups water
- Eggplant
- 1 medium eggplant
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- Chutney
- 1/2 tablespoon olive oil
- 1/4 cup diced white onion
- 1/4 lb figs
- 3 medjool dates
- 2 tablespoon apple cider vinegar
- 1 tablespoon minced ginger
- 2 teaspoons lemon zest
- 1/4 teaspoon chili flakes
- 1/2 teaspoon cinnamon
- 1/4 cup water
Instructions
- In a pot, toast cumin over medium-low heat until fragrant, 4-5 minutes. Transfer to a mortar or spice grinder and grind cumin. Return broken down cumin to the pot and add in the spelt. Heat over medium-low for one minute, lightly toasting the spelt. Add in 1/4 cup of water and stir. Let cook until water is almost absorbed and add in another 1/4 cup. Repeat with remaining water until spelt is tender but still a bit chewy, 30-40 minutes.
- While spelt cooks, preheat oven to 375˚. Cut eggplant into 1/4″ slices and toss with olive oil and sea salt. Place in a single layer on a baking tray and roast until tender and lightly browning, 20-30 minutes.
- Finally, to start the chutney, heat olive oil in a sauce pan over medium-low heat. Add onion and cook until translucent, 6-7 minutes. Quarter figs and place in the pot along with the dates (pits removed), vinegar, ginger, lemon zest, chili flakes, cinnamon, and water. Let mixture break down, stirring occasionally, for 10-15 minutes. Taste and adjust chili/cinnamon level if desired.
Dishing Up The Dirt says
This looks like a lovely meal. My husband and I are organic vegetable farmers and we have a TON of eggplant still going strong at our farm. This meal is definitely going to happen at our house soon. Thanks for another lovely recipe.
Alex @ delicious-knowledge.com says
I love figs but haven’t used them in a savory dish yet, bet they are delicious like this.
Warm Vanilla Sugar says
Summer being over is all kinds of weird, but I love fall clothing, so that helps!! Love this!
cupcakemuffin says
Gorgeous! I am loving that cute photo of the pair of purple eggplants at the top. 🙂 This looks delish!
Joanne (eats well with others) says
I love eggplant paired with sweeter chutneys. It offsets the bitterness so perfectly! And really this whole summer–>fall transition has made me quite confused since the days keep flip flopping!
Pamela @ Brooklyn Farm Girl says
Your pictures are always so gorgeous, I love your moody light! Loving this dish, my dad would love it!
Gwen says
I saw these little Thai eggplants in the market last week and was wondering what to do with them. Now I know! ;} lovely photos!
Meredith Live Local Greens says
This looks tasty! I’m obsessed with figs at the moment! Will definitely have to give this a go, thanks!