Meat free Archives

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Fritter recipes

Baby marrow falafel

15 minutes

Cheese recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Braai recipes

Braaied brassicas

35 minutes

South African

Umvubo with umsobo-and-berry sorbet

25 minutes

Bread recipes

Panzanella-style tomato salad

Braai recipes

Creamy corn bake

30 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Butter-bean baba ganoush

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 medium brinjals
1 x 400 g can butter beans, drained
2 T parsley
2 T coriander
2 cloves garlic, crushed
4 T lemon juice
1 t lemon zest
1⁄4 cup olive oil
1 green chilli (or to taste)
salt, to taste

For the dressing, toss:

2 T parsley, chopped
12 capers, chopped
12 green olives, pitted and chopped
3 T sultanas
1⁄4 cup balsamic vinegar
60 g pine nuts, toasted

Method

1. Preheat the oven to 180°C. Bake the brinjals for 25 minutes, or until very soft.

2. Allow to cool slightly, then spoon out the flesh and blend with the remaining ingredients until smooth. Season to taste.

3. Spoon the purée onto a platter and spoon over the dressing.

Find more dip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Wild sage-and-mushroom arancini

Crispy Szechuan pepper tofu

Roasted tomatoes with infused ricotta

Baby marrow falafel

Fried halloumi with ClemenGold-and-date syrup

Coal-roasted potato salad

Braaied brassicas

Umvubo with umsobo-and-berry sorbet

Panzanella-style tomato salad

Creamy corn bake

Broccoli with coconut-coriander sauce

Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method