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Brinjal recipes

Chickpea-stuffed brinjals

By Sibahle Mtongana

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 medium brinjals, thinly sliced
2 T olive oil
4 T chermoula
½ cup mozzarella, grated
Rocket, for serving
200 g baby tomatoes, halved, for serving

For the stuffing:

1 x 400g can chickpeas, drained and rinsed
2 garlic cloves, crushed
½ red onion, finely diced
4 spring onions, finely chopped
4 T coriander or parsley, finely chopped
Sea salt and freshly ground black pepper, to taste
2 free-range eggs, beaten
60 g dried breadcrumbs
2 T olive oil

For the tomato-and-chorizo relish:

1 onion, finely chopped
2 garlic cloves, crushed
70 g chorizo, sliced
4 T canola oil
400 g baby tomatoes, sliced
2 T tomato paste
250 ml chicken stock

Method

1. Rub the brinjals with the olive oil and dust with the chermoula. Heat a griddle pan until very hot and cook the brinjal slices for 2 minutes on each side.

2. To make the stuffing, pulse the chickpeas, garlic, onion, spring onion, coriander or parsley and seasoning in a food processor. Shape spoonfuls into small rounds. Dip into the egg and coat with the breadcrumbs. Heat the oil in a pan and fry until golden. Drain on kitchen paper.

3. Preheat the oven to 180°C and lightly grease a baking tray.

4. To make the tomato-and-chorizo relish, sauté the onion, garlic and chorizo in the oil. Add the tomatoes and cook for 6 minutes. Add the tomato paste and chicken stock. Bring to a gentle boil and simmer for 10 minutes.

5. Layer two brinjals on the baking sheet in a criss-cross pattern and top with a spoonful of tomato relish and a chickpea ball. Sprinkle with mozzarella. Lightly fold the brinjal to create a basket shape. Repeat with the remaining brinjals and chickpea balls. Grill for 5 minutes until the cheese is bubbly and golden. Serve with the remaining relish.

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Baked tomato relish with crispy fried eggs

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Coffee-rubbed rib-eye with mushroom sauce

Rotisserie chicken and roast tomatoes in peri-peri sauce

Asian fish cakes with chilli mayonnaise