garlic Archives

Curry recipes

Prawn curry

30 minutes

Eid recipes

Seafood paella

45 minutes

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Braai recipes

Maple-smoked salmon

15 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Easter recipes

Buttermilk-marinated lamb

2½ hours

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Bread recipes

Easy flatbreads

30 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Lamb recipes

Herb-crusted lamb rack

30 minutes

Butternut recipes

Lentil-and-butternut soup

35 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Moutabal (brinjal spread)

Serves 6 as part of a meze spread

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 brinjals
¼ clove garlic
3 T olive oil
3 T plain yoghurt
salt, to taste
oregano leaves, toasted pine nuts or pomegranate rubies, to garnish

Method

1. Roast the brinjals directly over the flame of a gas burner until blackened and very soft. Alternatively, cook on the braai or under a hot grill.

2. Allow to cool slightly, then gently scrape off the charred bits but do not wash too thoroughly otherwise you will lose the smoky flavour.

3. Purée with the garlic, olive oil and yoghurt and season with salt. 4 Serve on a platter garnished with oregano leaves, toasted pine nuts or pomegranate rubies.

Find more dip recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Prawn curry

Seafood paella

Vegan roast butternut-and-chickpea curry

Maple-smoked salmon

Slow-cooked leg of lamb

Buttermilk-marinated lamb

Soft-boiled eggs with creamy polenta

Easy flatbreads

Pumpkin-and-spelt salad

Herb-crusted lamb rack

Lentil-and-butternut soup

Moutabal (brinjal spread)

Moutabal (brinjal spread)

Ingredients

Method