Name: Brinjal and blackberry tapenade with melted chabis
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: brinjal 1,sea salt and freshly ground black pepper ,extra virgin olive oil ,chabis or 1 x log chevin 100g,black olives, pitted 1cup,anchovies 2,capers 1t,blackberry jam 2T,thick slices of nut-and-olive 2,bread or olive ciabatta, warm ,a handful of fresh mulberries, to garnish

Brinjal recipes

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

15 minutes

Mushroom-and-brinjal ‘burger’

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
½ cup olive oil
sea salt and freshly ground black pepper
8 brown mushrooms
2 brinjals, cleaned and thinly sliced
4 Portuguese rolls, halved
100 g Winelands Brie, sliced
1 x 200 g tub hummus

Method

Preheat the oven to 200°C.
Add the halved peppers to a baking dish and drizzle with olive oil and a scattering of sea salt. Roast for 20 minutes, or until cooked and slightly blackened.
Drizzle olive oil over the mushrooms, season to taste and place on a hot grid over smouldering coals.
Rub the brinjal slices with olive oil and place on the grid for 30 seconds a side, or until charred.
Place the Portuguese rolls, cut-side down, on the grid and toast. Just before serving, place the Brie slices into the hot oven for 30 seconds, or until melted.
Stack all of the vegetables onto the roll bases and top with a dollop of hummus and the melted cheese. Serve hot.
Cook’s note: Serve with refreshing low-alcohol beer or try our wine suggestion.

This is a test recipe

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Brinjal and blackberry tapenade with melted chabis

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