Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • Recipes
  • Carb Conscious
Scrambled eggs three ways
Breakfast recipes

Scrambled eggs three ways

10 minutes
Beef consommé
Beef recipes

Beef consommé

2 hours
Play-play prawn-and-avocado ceviche
Avocado recipes

Play-play prawn-and-avocado ceviche

Leftover cheese, broccoli leaf and ham phyllo pie
Broccoli recipes

Leftover cheese, broccoli leaf and ham phyllo pie

55 minutes
Caprese tomato water
Soup recipes

Caprese tomato water

30 minutes
Crispy duck breasts with creamy kale and pickled fennel
Duck recipes

Crispy duck breasts with creamy kale and pickled fennel

20 minutes
Breakfast recipes

“Clingwrap” eggs

10 minutes
Poached trout bowl
Seafood recipes

Poached trout bowl

15 minutes
Parusha Naidoo’s “gut-healing” guacamole
Avocado recipes

Parusha Naidoo’s “gut-healing” guacamole

Sticky chilli smoked snoek
Chilli recipes

Sticky chilli smoked snoek

8 minutes
Braaied fish parcels with coconut sauce
Braai recipes

Braaied fish parcels with coconut sauce

35 minutes
Sumac-braaied lamb chops with burnt brinjal dip
Braai recipes

Sumac-braaied lamb chops with burnt brinjal dip

30 minutes
  • 29 of 120
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Sumac-braaied lamb chops with burnt brinjal dip

By Hannah Lewry
Full StarFull StarFull StarFull Star
4
Easy
40 minutes
30 minutes

Ingredients

    For the burnt brinjal dip:

  • 3 small brinjals, halved
  • 3 T plain yoghurt
  • 1 lemon, juiced
  • 2 T coriander, finely chopped
  • 2 T parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 T sesame seeds, toasted
    • For the sumac glaze:

  • 3 T olive oil
  • 2 cloves garlic, chopped
  • 1 x 70 g can tomato paste
  • 1 T sumac
  • 1 lemon, halved and caramelised on the braai
  • 4 free-range leg of lamb chops
  • Couscous, for serving

Method

To make the burnt brinjal dip, grill the brinjals over an open flame until completely charred and soft. Place in a bowl and cover with clingwrap. Set aside to steam for 10 minutes, then remove the skins and finely chop the flesh. Combine with the remaining ingredients and mix well. Season to taste.

To make the sumac glaze, heat the olive oil in a pan and add the garlic, then add the tomato paste, and turn off the heat. Add the sumac and juice from the caramelised lemon. Use as a basting sauce while braaiing the lamb chops to your liking. Serve with the burnt brinjal dip and couscous.

Browse more recipes for the braai here.