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Roast grape and whipped feta salad

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Seven colours creamed spinach stuffed butternut

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Brinjal confit

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Brinjal confit

20 minutes

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Brinjal confit

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

700 g medium brinjals
to taste sea salt and freshly ground black pepper
for brushing olive oil,
2-3 cloves garlic
20-30 g basil leaves, plus extra to garnish
1 tub Woolworths burrata or 150 g bocconcini), drained and torn

Method

1. Preheat the oven to 190°C. Trim the ends off the brinjals, then slice very thinly lengthways. Arrange in a single layer on large baking trays lined with baking paper.

2. Season lightly and brush generously with oil – about 1 cup. Grate over the garlic and tuck in half the basil leaves. Brush with more oil if necessary. Cover with baking paper and bake for 20 minutes, or until very tender.

3. Turn onto a large platter and leave to cool to room temperature. Just before serving, dress with the mozzarella and fresh basil leaves. Drizzle a little olive oil over the cheese, if you like.

Find more brinjal recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira