Ingredients

Method

• 4 medium-sized brinjals
• 1 T olive oil
• 1 cup yoghurt
• 1 T tahini
• 4 t freshly squeezed lemon juice
• ½ t crushed garlic
• Salt, to taste
• ½ cup pecan nuts
• 1 cup fresh pomegranate seeds
• Fresh rocket leaves, for serving

Method

Ingredients

Preheat the oven to 180°C.
Arrange the brinjals on a baking tray. Drizzle with olive oil, then rub to coat the skins in a thin film of oil.
Bake for 20 to 30 minutes, or until they can be pierced easily and their flesh is soft.

Meanwhile, make a dressing with the yoghurt, tahini, lemon juice, garlic and salt.

Dry-fry the pecan nuts in a non-stick frying pan or roast them in the oven – take care with the nuts; you want to roast them to intensify their flavour and to improve their crunchy texture.

Slit each brinjal lengthways, pour a generous quantity of the yoghurt dressing over them and scatter with pomegranate seeds and pecan nuts.
Serve with rocket leaves and any leftover dressing on the side.