Brinjal recipes
35 minutes
Warm harissa veg bowl
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4
Easy
15 minutes
35 minutes
1. Preheat the oven to 200°C and line a large baking tray with baking paper.
2. Toss the brinjals and onions in the olive oil and sea salt. Spread on the tray and roast for 25–30 minutes, tossing halfway.
3. To make the tahini yoghurt, whisk together the tahini, yoghurt, lemon juice and enough cold water to make a runny sauce. Season with salt.
4. To assemble, layer the roast vegetables and chickpeas in bowls. Dress well with the rose harissa and drizzle with the tahini yoghurt.
Cook’s note: Leftovers keep well and are great served cold the next day. Add grains such as quinoa or bulgur wheat to bulk it up.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
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