brinjals Archives

Brinjal recipes

Brinjal on creamy polenta

15 minutes

Brinjal and blackberry tapenade with melted chabis

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 brinjal
sea salt and freshly ground black pepper
extra virgin olive oil
100 g chabis or 1 x log chevin
1 cup black olives, pitted
2 anchovies
1 t capers
2 T blackberry jam
2 thick slices of nut-and-olive
bread or olive ciabatta, warm
a handful of fresh mulberries, to garnish

Method

Preheat the oven to 200°C.
Slice the brinjal in half and place, flesh side up, on a baking tray. Season with salt and pepper; and sprinkle generously with oil.
Cook until soft and golden brown then top with the sliced cheese and return to the oven to melt.
Using a food procesor, coursely blend the olives, anchovies, capers and jam.
Remove the brinjal halves from the oven and place on slices of warm bread or ciabatta.
Top with the tapenade and garnish with berries.
Cook's note: Without doubt, the combination of bitterness and sweetness gives this spread a new dimension.
Per serving: 2475,9 kJ, 9.4 g protein, 38.9 g fat, 39,8 g carbs

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Brinjal and blackberry tapenade with melted chabis

Brinjal and blackberry tapenade with melted chabis

Ingredients

Method