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Raw artichoke slaw with wafu dressing

http://www.woolworths.co.za/store/recipe/_/A-cmp205316

Brinjal recipes

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Mediterranean

Roasted and stuffed baby brinjals

30 minutes

Roasted and stuffed baby brinjals

By Siba Mtongana

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 baby brinjals, halved
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
1 T thyme leaves chopped

For the stuffing:

1 T olive oil
1 red onion, halved and thinly sliced
6 bacon rashers, chopped
2 garlic cloves, crushed
1 red pepper, diced
4 spring onions, chopped
50 g spicy cashew nuts, chopped
1 cup mozzarella 1 cup grated

Method

Preheat the oven to 220°C and lightly grease a roasting pan with oil. Place the baby brinjals into the prepared pan and season with salt.

Drizzle with oil, sprinkle over the thyme and bake for 15 minutes, or until cooked through. Scoop out the flesh and set both the flesh and shells aside.

To make the stuffing, heat the oil in a pan and sauté the onion and bacon for 5 minutes, or until the onion is soft and slightly golden and the bacon fat has rendered.

Add the garlic and red pepper and cook for a further 2 minutes. Mix in the brinjal flesh and cook for 1 minute. Spoon the mixture back into the brinjal shells.

Mix the spring onion with the spicy cashew nuts and mozzarella and sprinkle over the stuffed brinjals. Bake 5 minutes until the cheese has melted. Serve warm.

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Baked butternut with tomato pasta and chorizo

Spicy lamb chops with lemony greens

Sicilian-style pasta with grilled mackerel

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Roast artichokes with Korean Bolognese

Steamed artichokes with onion cream sauce

Crispy artichoke fritters

Raw artichoke slaw with wafu dressing

Baba ganoush salad

Weekend smoky lamb roti

Olive, chorizo and cherry tomato pasta

Roasted and stuffed baby brinjals

Roasted and stuffed baby brinjals

Ingredients

Method