olive oil Archives

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Confit canard au vin

50 minutes

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Creamy mushroom conchiglie

20 minutes

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1 hour

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Chicken broth with brown rice and egg

30 minutes

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Baked conchiglie stuffed with spinach and ricotta

30 minutes

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2 hours

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Easy Caprese pizza

10 minutes

Brinjal recipes

Turkish brinjal in tomato sauce

1 hour

Butternut recipes

Roasted butternut soup

25 minutes

BBQ baby brinjals with tzatziki and ezme

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T canola oil
300 g baby brinjals, halved and scored
½ cup BBQ sauce

For the Tzatziki mix:

100 g Woolworths cultured coconut yoghurt
50 g cucumber, grated
10 g fresh mint
1 clove garlic, minced
sea salt and freshly ground black pepper, to taste

Foe the ezme mix:

4 medium tomatoes, finely diced
50 g cucumber, finely diced
1 small red onion, finely diced
1 clove garlic, finely chopped
10 g Italian parsley, roughly chopped
1 green chilli, seeded and finely chopped
sea salt and freshly ground black pepper, to taste
1 lemon, juiced
4 T olive oil
1 t honey

Method

1. Heat the olive oil in a pan and fry the brinjals, cut side down, until turn golden brown and slightly charred. Pour the BBQ sauce into the pan and cook until caramelised.

2. Toss ezme ingredients together in a bowl and spoon onto a platter, top with the brinjals and spoon over the tzatziki. Serve immediately.

Find more brinjal recipes here

Photographs: Jan ras

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Confit canard au vin

Creamy mushroom conchiglie

Tomato rigatoni

Chicken broth with brown rice and egg

Baked conchiglie stuffed with spinach and ricotta

Biryani

Easy Caprese pizza

Turkish brinjal in tomato sauce

Roasted butternut soup

BBQ baby brinjals with tzatziki and ezme

BBQ baby brinjals with tzatziki and ezme

Ingredients

Method