Name: Butter-bean baba ganoush
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: medium brinjals 2,butter beans, drained 1 x 400 gcan,parsley 2T,coriander 2T,garlic, crushed 2cloves,lemon juice 4T,lemon zest 1t,olive oil 1⁄4cup,green chilli (or to taste) 1,salt, to taste ,For the dressing, toss: ,parsley, chopped 2T,capers, chopped 12,green olives, pitted and chopped 12,sultanas 3T,balsamic vinegar 1⁄4cup,pine nuts, toasted 60g

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Brinjal recipes

Brinjal confit

20 minutes

Quick roast lamb with brinjal sauce

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 kg free-range deboned lamb
sea salt and freshly ground black pepper, to taste
1 garlic clove, crushed
1 T olive oil
2 T lemon juice
2 t oregano
cooked rosmarino, for serving
baby spinach leaves
a splash of olive oil

For the brinjal sauce

sea salt and freshly ground black pepper, to taste
2 medium brinjals
1 T lemon juice
1/3 cup Greek yoghurt
1 clove garlic, crushed

Method

Preheat the oven to 230°C.

Unroll the lamb and flatten as much as possible, then place on a baking tray. Season and smear with the garlic.

Moisten with the oil and lemon juice, then sprinkle with oregano. Roast, fat side up, for 20 minutes until nicely browned but still rare.

Cover and leave to rest for about 10 minutes before slicing thinly. Serve warm with the rosmarino, baby spinach and brinjal sauce.

To make the brinjal sauce, preheat the oven to 230°C.

Prick the brinjals and roast for 20 minutes, or until soft. Allow to cool, then scrape the flesh from the skin. Blend roughly and mix with the remaining ingredients.

Pick up your lamb, oregano and brinjals from Woolworths:

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Butter-bean baba ganoush

Brinjal confit

Indian battered brinjals with chilli oil