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Amasi-and-raisin scones

Afternoon tea

Amasi-and-raisin scones

12 minutes

Moskonfyt-roasted beetroot with yoghurt

Beetroot recipes

Moskonfyt-roasted beetroot with yoghurt

40 minutes

Baba ganoush salad

Brinjal recipes

Baba ganoush salad

45 minutes

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Baba ganoush salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 large brinjals
2 T olive oil, plus extra for drizzling
4 garlic cloves, roughly chopped
1 cup Woolworths double-cream yoghurt
1 lemon, juiced
Salt, to taste
15 g fresh dhania (coriander), to garnish
50 g pecan nuts, toasted
moskonfyt, for drizzling

Method

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.