Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Creamy pasta with smoky brinjal

30 minutes

Brinjal recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes

Roast ratatouille, lamb and spinach salad

30 minutes

Tian of grilled brinjal, tomato and buffalo mozzarella

15 minutes

Brinjal recipes

Organic spaghetti with brinjal caviar and Parmigiano reggiano

30 minutes

Anchovy recipes

Baba ghanoush

Name: Roasted vegetables with feta and herbed couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Smoked Spanish paprika, for sprinkling (optional) ,For the roasted vegetables and feta: ,sweet salad peppers, halved or quartered 500–600g,brinjals, cut into chunks (about 350 g) 2,tomatoes, halved horizontally 500g,whole baby marrows, halved horizontally 250g,cloves garlic 3–4,Sea salt and freshly ground black pepper, to taste ,Olive oil, for drizzling ,feta chunks 250g,For the couscous: ,vegetable stock 1½cups,can chickpeas, rinsed and drained 1 x 400g,salt ½t,couscous 250g,chopped fresh herbs (a mix of parsley, coriander and basil) ½cup,Olive oil 1T,Sea salt and freshly ground black pepper (optional) ,For the sauce, blend together: ,roasted tomatoes 250g,Skinned, roasted garlic (from the roasted vegetables) ,vegetable stock ½cup,Sea salt and freshly ground black pepper, to taste

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 large or 2 medium-sized brinjals (about 500g)
1-2 crushed cloves garlic
1/4 - 1/3 cup tahini
Sea salt and freshly ground black pepper to taste
Sliced radish or finely chopped parsley, for garnishing
Olive oil, for drizzling

Method

Prick the brinjal and char-grill over coals or under a hot grill until blackened and collapsed.

Peel under cold running water then scoop out the flesh.

Blend with the remaining ingredients. Season to taste.

Per serving: 447.9kJ, 2.1g protein, 8.8g fat, 4.8g carbs

TASTE’s take: Serve this smoky brinjal dip with flatbreads.

This is a test recipe

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Roasted vegetables with feta and herbed couscous

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Liquorice-lacquered roasted lamb with brinjal crisps

Sticky brinjal jam with halloumi and crispy vine leaves

Baked brinjal with ham and gruyere

Roast ratatouille, lamb and spinach salad

Brinjal tart

Tian of grilled brinjal, tomato and buffalo mozzarella

Organic spaghetti with brinjal caviar and Parmigiano reggiano

Brinjal on creamy polenta

Baba ghanoush

Baba ghanoush

Ingredients

Method