olive oil Archives

Beef recipes

Mevrou

45 minutes

Steak recipes

Venison steak with cowboy butter

10 minutes

Easter recipes

Garlicky deboned lamb

40 minutes

Easter recipes

Herb-crusted lamb chops

20 minutes

Breakfast recipes

Green shakshuka with za’atar pita chips

30 minutes

Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

Braai recipes

Salsa verde

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Braai recipes

Creamy corn bake

30 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Butter-bean baba ganoush

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 medium brinjals
1 x 400 g can butter beans, drained
2 T parsley
2 T coriander
2 cloves garlic, crushed
4 T lemon juice
1 t lemon zest
1⁄4 cup olive oil
1 green chilli (or to taste)
salt, to taste

For the dressing, toss:

2 T parsley, chopped
12 capers, chopped
12 green olives, pitted and chopped
3 T sultanas
1⁄4 cup balsamic vinegar
60 g pine nuts, toasted

Method

1. Preheat the oven to 180°C. Bake the brinjals for 25 minutes, or until very soft.

2. Allow to cool slightly, then spoon out the flesh and blend with the remaining ingredients until smooth. Season to taste.

3. Spoon the purée onto a platter and spoon over the dressing.

Find more dip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Mevrou

Venison steak with cowboy butter

Garlicky deboned lamb

Herb-crusted lamb chops

Green shakshuka with za’atar pita chips

Chicken-and-bulgur wheat Greek salad

Salsa verde

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Creamy corn bake

Broccoli with coconut-coriander sauce

Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method