Brinjal recipes

Organic spaghetti with brinjal caviar and Parmigiano reggiano

30 minutes

Anchovy recipes

Brinjal on creamy polenta

15 minutes

Baba ghanoush

15 minutes

Brinjal and blackberry tapenade with melted chabis

20 minutes

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Polenta recipes

Roast vegetable polenta bake

1 hour

Mediterranean

Grilled mediterranean vegetables on a cheese crust

18 minutes

Roast chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

1 hour

Polenta recipes

Polenta encrusted calamari with warm caponata

30 minutes

Brinjal recipes

Baked organic brinjal with tomato and cream

35 minutes

Baked organic brinjal with tomato and cream

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

4 medium organic brinjals (about 700 g)
olive oil, for drizzling
sea salt and freshly ground black pepper
1 x 400 g can organic Italian chopped tomatoes
1 cup organic cream
1 x 125 g jar organic sun-dried-tomato pesto
2 cloves organic garlic, crushed
¼ cup chopped organic flat-leaf parsley
160 g grated Parmesan or organic pecorino, plus extra for garnishing
a green salad, lightly dressed, for serving

Method

Preheat the oven to 190°C.

Slice the brinjals, lengthways, very thinly. Arrange on baking sheets lined with baking paper. Moisten with olive oil and bake for 15 minutes, or until very tender.

Remove and season to taste. Blend the tomato with the cream, pesto, garlic and parsley. Stir in the cheese and season to taste.

Grease a suitable baking dish and fill it with layers of the brinjal and sauce, ending with a layer of sauce.

Sprinkle with a little cheese before baking for 20 minutes, or until nicely coloured and bubbling. Allow to stand for 5 to 10 minutes before serving.

Serve with a lightly dressed green salad.

Cook’s note: Add layers of cooked organic penne to "stretch" this recipe to a meal that will easily feed six people. The sauce is also good simply tossed with pasta.

Per serving: 2372 kJ, 19.1 g protein, 50.2 g fat, 9.8 g carbs

TASTE’s take:

Baking, as opposed to frying, the brinjal dramatically cuts down the amount of oil needed, allowing the luxury of cream to enrich the sauce.

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Organic spaghetti with brinjal caviar and Parmigiano reggiano

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Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

Moroccan-infused vegetable terrine with roasted pine nuts

Roast vegetable polenta bake

Grilled mediterranean vegetables on a cheese crust

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Polenta encrusted calamari with warm caponata

Baked organic brinjal with tomato and cream

Baked organic brinjal with tomato and cream

Ingredients

Method