Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Butternut recipes

Trio of Bruschetta

20 minutes, plus 1 hour marinating time

Brinjal recipes

Free-range chicken and brinjal curry

Grilled brinjal, pine nut and anchovy bubble bread

25 minutes

Grilled salmon with brinjal salsa

5 to 10 minutes

Mexican recipes

Handmade nachos and pickled vegetables

15 minutes

Atchar recipes

Seared lamb salad with grilled brinjals and mango atchar

40 minutes

Seared lamb salad with grilled brinjals and mango atchar

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 40 minutes

Ingredients

2 brinjals
Olive oil
Lemon juice
450 g lamb fillet
A handful of fresh leaves
Mango atchar

Method

Preheat the oven to 180°C. Rub brinjals with olive oil and prick in several places using a fork. Place on a baking tray and roast for 40 minutes. Slice into rounds, season to taste and drizzle with lemon juice.
Season lamb fillet, sear in a hot pan until browned but pink inside. Set aside to rest before slicing. Arrange on a platter with the roast brinjal slices and a handful of fresh leaves. Top with spicy mango atchar.

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Curry marinated chicken and brinjal kebabs

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Winter vegetable open lasagne

Trio of Bruschetta

Pomegranates and brinjals

Free-range chicken and brinjal curry

Grilled brinjal, pine nut and anchovy bubble bread

Brinjal-cauliflower side

Grilled salmon with brinjal salsa

Handmade nachos and pickled vegetables

Seared lamb salad with grilled brinjals and mango atchar

Seared lamb salad with grilled brinjals and mango atchar

Ingredients

Method