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Indian baked spiced brinjals

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 medium brinjals
1 handful coriander, roughly chopped
Basmati rice, cooked according to package instructions, for serving
1 handful roasted cashews, roughly chopped
Plain, double thick yoghurt, for serving
Hot sauce (such as harrief), for serving

For the spiced oil, mix:

1/3 cup sunflower oil
1 t ground coriander
1 t ground cumin
1 clove garlic, crushed
1/2 t chilli, crushed
Sea salt, to taste

Method

Preheat the oven to 200°C.

Halve the brinjals lengthways and place, cut side up, on a baking tray lined with baking paper.

Moisten with the spiced oil and bake for 20 minutes or until tender.

Stir the coriander leaves into the hot rice and sprinkle with the cashews.

Serve the brinjals with the cashew-coriander rice and pass around the yoghurt and hot sauce at the table.

Cook's note: Use a ready-prepared spice mix if you like. Harrief is a smokey roasted red pepper sauce from Morocco, available from delis. You can absolutely use your favourite sauce instead or try one of Africa's famous sauces, from harissa to pili-pili.