Nightshade recipes Archives

Brinjal recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes

Brinjal recipes

Vegan bunny chow

Baby marrow noodles with roast pepper sauce

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 pack Woolworths pimento peppers
3 T olive oil
3 cloves garlic, chopped
1–2 t chilli flakes
1 t smoked Spanish paprika
2 x 400 g cans cans cherry tomatoes
2 x 350 g packs Woolworths baby marrow spaghetti
4 eggs, poached

Method

Preheat the oven to 200°C.

Rub the pimento peppers with 1 T olive oil, season and grill until blackened, taking care not to burn. Remove from the oven, place in a bowl, cover with clingwrap and steam. Peel, seed and chop the peppers, then place in a pan with olive oil, chopped garlic, chilli flakes, smoked Spanish paprika and fry until slightly jammy.

Set aside, then add the canned cherry tomatoes, season and simmer for 10–15 minutes.

Add Woolworths baby marrow spaghetti and heat for 1 minute.

Divide between bowls and top each with a poached free-range egg. Serve with the chilli jam.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Triple-cooked duck-fat roast potatoes with mint butter

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Tomato bredie with chicken

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Spicy pilchard frikkadels with pearl barley and tomato salsa

Confit tomatoes in garlic-and-anchovy oil

Seared chicken livers with spicy brinjals

Baked brinjal-and-tomato polenta

Polpette

Parmesan-and-polenta potatoes

Vegan bunny chow

Baby marrow noodles with roast pepper sauce

Baby marrow noodles with roast pepper sauce

Ingredients

Method