olive oil Archives

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Halaal recipes

Fattoush salad

Eid recipes

Seafood paella

45 minutes

Chicken breast

Pulled chicken chilli

25 minutes

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Easter recipes

Hot cross buns with pickled fish

5 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Easter recipes

Buttermilk-marinated lamb

2½ hours

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Nut recipes

Steak with cashew nut cream

20 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Moutabal (brinjal spread)

Serves 6 as part of a meze spread

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 brinjals
¼ clove garlic
3 T olive oil
3 T plain yoghurt
salt, to taste
oregano leaves, toasted pine nuts or pomegranate rubies, to garnish

Method

1. Roast the brinjals directly over the flame of a gas burner until blackened and very soft. Alternatively, cook on the braai or under a hot grill.

2. Allow to cool slightly, then gently scrape off the charred bits but do not wash too thoroughly otherwise you will lose the smoky flavour.

3. Purée with the garlic, olive oil and yoghurt and season with salt. 4 Serve on a platter garnished with oregano leaves, toasted pine nuts or pomegranate rubies.

Find more dip recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Roast leg of lamb

Fattoush salad

Seafood paella

Pulled chicken chilli

Vegan roast butternut-and-chickpea curry

Hot cross buns with pickled fish

Slow-cooked leg of lamb

Buttermilk-marinated lamb

Soft-boiled eggs with creamy polenta

Steak with cashew nut cream

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Moutabal (brinjal spread)

Ingredients

Method