Afternoon tea
12 minutes
Amasi-and-raisin scones

Preheat the oven to 180°C.
Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.
Place onto a baking tray and roast until soft, about 30–35 minutes.
Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.
Mix in the garlic, yoghurt, lemon juice and salt.
To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.