Brinjal recipes Archives

Brinjal recipes

Grilled salmon with brinjal salsa

5 to 10 minutes

Atchar recipes

Seared lamb salad with grilled brinjals and mango atchar

40 minutes

Brinjal recipes

Chapati with chilli steak

35 minutes

Brinjal recipes

Chicken and brinjal curry

30 minutes

Brinjal recipes

Baby aubergines with rosa tomatoes

10 minutes

Brinjal recipes

Baked whole brinjal with orzo pilaf

30 minutes

Brinjal recipes

Spaghetti with braised brinjal sauce

15 minutes

Brinjal recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Brinjal recipes

Warm brinjal dip

40 minutes

Sticky brinjal jam with halloumi and crispy vine leaves

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

5 brinjals (about 1kg), sliced into rounds
2 t cumin seeds
2 t black mustard seeds
2 chillies, halved
2 cups balsamic vinegar
250 g palm sugar, grated
8 vine leaves
300 g halloumi cheese, cut into 4

Method

Preheat the oven to 180ºC.

Place the brinjal, cumin, mustard, chilli, balsamic vinegar and palm sugar in a saucepan. Simmer for 30 minutes or until thick and syrupy. Cool. Chill until needed.

Place 2 leaves on top of each other. Place a piece of cheese in the middle and fold the leaves over the cheese.

Place on a baking tray and bake for 15 minutes or until the cheese is hot and the leaves are slightly frizzled round the edges.

Serve the vine leaves and halloumi with the brinjal jam on warm toasted pita bread.

Cook’s note: The jam will keep in the fridge for two weeks.

Per serving: 2447.4kJ, 17.3g protein, 23.8g fat, 81.2g carbs

TASTE’s take:

You can also eat the jam with a simple slice of Cheddar.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Grilled salmon with brinjal salsa

Seared lamb salad with grilled brinjals and mango atchar

Chapati with chilli steak

Chicken and brinjal curry

Baby aubergines with rosa tomatoes

Baked whole brinjal with orzo pilaf

Spaghetti with braised brinjal sauce

Hot fast-roast chicken and brinjal on greens

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Warm brinjal dip

Liquorice-lacquered roasted lamb with brinjal crisps

Sticky brinjal jam with halloumi and crispy vine leaves

Sticky brinjal jam with halloumi and crispy vine leaves

Ingredients

Method