Serves: 2
Preparation time: 40 minutes
Cooking time: 8-10 minutes

Ingredients:
1 large eggplant
Salt
1 clove garlic, crushed
150 ml yogurt
Black pepper
2 tablespoons olive oil
Mint, shredded, optional

Method:
Cut the eggplant lengthways in pencil-thick slices, sprinkle each lightly with salt and stack them in a colander. Stand in the sink to drain for 30 minutes. Meanwhile, mix the garlic into the yogurt and season with salt and black pepper to taste. Preheat the grill to medium hot. Rinse the eggplant slices and pat dry with kitchen paper towels. Brush one side with oil and grill until lightly browned, then brush the other side with oil and grill that. Serve hot or at room temperature, topped with the garlic yogurt dressing. Garnish, if you like, with fresh shredded mint.

Makes: 8 dumplings
Preparation time: 10 minutes
Cooking time: 15-20 minutes

Ingredients:
60 g (0.5 cup) self-raising flour
0.5 teaspoon salt
100 g (1 cup) prepared suet mix
0.25 cup chopped fresh parsley
60 ml cold water

Method:
Sift the flour and salt into a mixing bowl. Add the suet mix and parsley and stir with a round-bladed knife. Add the water and mix to form a soft, scone-like dough. Turn the dough out onto a lightly floured surface and divide it into eight equal portions. With clean, cold, lightly floured hands, roll each portion into a ball, then shake off any excess flour. Add the dumplings to a gently simmering stew, placing them lightly on top and ensuring that they are not submerged in the liquid. Cover the pan or casserole with a lid and continue to simmer for 15-20 minutes, or until cooked through. Serve immediately.

Variation:
For dumplings to accompany boiled corned beef, sift 1 teaspoon mustard powder with the flour and salt before adding the suet mix.

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