Ingredients

Method

• 2 large brinjals
• 2 T olive oil, plus extra for drizzling
• 4 garlic cloves, roughly chopped
• 1 cup Woolworths double-cream yoghurt
• 1 lemon, juiced
• Salt, to taste
• 15 g fresh dhania (coriander), to garnish
• 50 g pecan nuts, toasted
• moskonfyt, for drizzling

Method

Ingredients

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.