olive oil Archives

Beef recipes

Ossobuco alla milanese

1 hour 30 minutes

Risotto recipes

Risotto allo zafferano

20 to 30 minutes

Mushroom recipes

Mushrooms with pecan nut and sage stuffing

25 minutes

Watermelon recipes

Watermelon and feta salad with basil-infused oil

Fritter recipes

Baby-marrow fritters

10 minutes

Onion sprouts with poached eggs

10 minutes

Atchar recipes

Pumpkin atchar

40 minutes

Brinjal dip

Serves 6 to 8 as part of a meze platter

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30-45 minutes

Ingredients

600-800 g brinjals
2 cloves garlic, finely chopped
30-60 ml best quality olive oil
10 ml fresh lemon juice
salt and freshly-ground black pepper or chilli, to taste
10 ml chopped parsley (optional)

Method

Preheat the oven to 180°C.
Bake the whole brinjals until they are soft, then allow to cool. Slice the brinjals and scoop the flesh from the skins.

Place this in a food processor and process with the garlic. Continue to process, adding the olive oil, drop by drop, until you have your preferred consistency.

Add the lemon juice, salt and pepper or chilli and stir in the chopped parsley, if you are using it.
Serve with flatbread as part of a meze platter.

Cook’s tip: Keep this dip refrigerated and use within 4 to 5 days.

Mariana Esterhuizen is the owner/chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.

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The classic tuna salad

Ossobuco alla milanese

Risotto allo zafferano

Mushrooms with pecan nut and sage stuffing

Watermelon and feta salad with basil-infused oil

Baby-marrow fritters

Onion sprouts with poached eggs

Pumpkin atchar

Fried halloumi and avo winter salad

Baby artichokes with olive oil and Parmesan shavings

Slow-roasted pork neck with sage and apple cider

Brinjal dip

Brinjal dip

Ingredients

Method