Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Beans recipes

Spicy Spanish beans with crispy pork fillet

20 minutes

Braai recipes

Sumac-braaied lamb chops with burnt brinjal dip

30 minutes

Brinjal recipes

Cauliflower-and-brinjal tart

30 minutes

Brinjal recipes

Tuna-and-brinjal bake

35 minutes

Brinjal recipes

Smoked mackerel with smoked brinjals and spring onions

30 minutes

Italian recipes

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

10 minutes

Brinjal recipes

Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Asian recipes

Korean brinjal-and-beetroot salad

40 minutes

Brinjal recipes

Cheat’s moussaka

40 minutes

Brinjal recipes

Tuna caponata

25 minutes

Aliums

Roast brinjals with spring onion and garlic yoghurt

10–15 minutes

Roast brinjals with spring onion and garlic yoghurt

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10–15 minutes

Ingredients

2 brinjals, sliced
2 T olive oil
Lemon juice
Baby leaves
yoghurt
30 g almonds, toasted

Method

Arrange 2 sliced brinjals on a baking tray, drizzle with 3 T olive oil and season to taste.

Roast at 200°C for 10–15 minutes.

Serve hot with a squeeze of lemon juice, baby leaves, garlicky yoghurt and scatter over 30 g toasted almonds.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Baba ganoush with roast baby beetroot and almond brittle

Spicy Spanish beans with crispy pork fillet

Sumac-braaied lamb chops with burnt brinjal dip

Cauliflower-and-brinjal tart

Tuna-and-brinjal bake

Smoked mackerel with smoked brinjals and spring onions

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Butterflied rosemary lamb with brinjal and onion confit

Korean brinjal-and-beetroot salad

Cheat’s moussaka

Tuna caponata

Roast brinjals with spring onion and garlic yoghurt

Roast brinjals with spring onion and garlic yoghurt

Ingredients

Method