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Marinated brinjal with rose-water yoghurt

8 minutes

Marinated brinjal with rose-water yoghurt

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8 minutes

Ingredients

5 cloves garlic
20 g Italian parsley, finely chopped
500 g brinjals, sliced into chunks
2 ml salt
10 ml ras el hanout, plus extra for sprinkling*
45 ml lemon juice
30 ml argan or extra virgin olive oil
chilli flakes, for sprinkling

For the rose-water yoghurt, combine

150 g natural yoghurt
30 ml rose-water

Method

Using a pestle and mortar, cream together the garlic and parsley, then toss the brinjal into the mixture with the salt, ras el hanout and lemon juice.

Heat the oil in a heavy-based frying pan then fry the brinjal until golden brown. Serve with a dollop of the rose-water yoghurt and sprinkle with ras el hanout and chilli flakes.

Serve with warm flatbread or pita bread.

Cook’s notes: This traditional Moroccan dish makes the most of brinjals. In addition to being extremely moreish, brinjals act as a diuretic, have cancer-fighting properties and may help lower bad cholesterol. They also contain powerful antioxidants, vitamins E and C, and selenium.

*Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout mix and store in an airtight container.

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Marinated brinjal with rose-water yoghurt

Marinated brinjal with rose-water yoghurt

Ingredients

Method