brinjals Archives

Asian recipes

Scored teriyaki brinjal

35 minutes

Brinjal recipes

Nashville-style hot brinjals

15 minutes

Air-fryer recipes

Air-fryer miso brinjal

40 minutes

Brinjal recipes

Turkish brinjal in tomato sauce

1 hour

Brinjal recipes

Baked ratatouille

35 minutes

Air-fryer recipes

Air-fryer potato bake

40 minutes

Braai recipes

Braaied brinjals

25 minutes

Braai recipes

Braaied mutton chops

30 minutes

Brinjal recipes

Zaalouk pasta with olives

15 minutes

Brinjal recipes

Magica Roma’s Mediterranean calamari

30 minutes

Braai recipes

Ciambotta

25 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Moutabal (brinjal spread)

Serves 6 as part of a meze spread

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 brinjals
¼ clove garlic
3 T olive oil
3 T plain yoghurt
salt, to taste
oregano leaves, toasted pine nuts or pomegranate rubies, to garnish

Method

1. Roast the brinjals directly over the flame of a gas burner until blackened and very soft. Alternatively, cook on the braai or under a hot grill.

2. Allow to cool slightly, then gently scrape off the charred bits but do not wash too thoroughly otherwise you will lose the smoky flavour.

3. Purée with the garlic, olive oil and yoghurt and season with salt. 4 Serve on a platter garnished with oregano leaves, toasted pine nuts or pomegranate rubies.

Find more dip recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Scored teriyaki brinjal

Nashville-style hot brinjals

Air-fryer miso brinjal

Turkish brinjal in tomato sauce

Baked ratatouille

Air-fryer potato bake

Braaied brinjals

Braaied mutton chops

Zaalouk pasta with olives

Magica Roma’s Mediterranean calamari

Ciambotta

Moutabal (brinjal spread)

Moutabal (brinjal spread)

Ingredients

Method