parsley Archives

Christmas recipes

Overnight roasted lamb shoulder

10–12 hours

Avocado recipes

Green goddess bagels

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Seafood recipes

Oven-roasted seafood stew

25 minutes

Prawns and

Fynbos-smoked mussels

10 minutes

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Beef recipes

Osso bucco-style oxtail

4 hours

Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Beef recipes

Frikkadels with roast red pepper sauce

30 minutes

Breakfast recipes

Green shakshuka with za’atar pita chips

30 minutes

Braai recipes

Salsa verde

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

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Overnight roasted lamb shoulder

Green goddess bagels

Frikkadel-and-butter bean tagine soup

Oven-roasted seafood stew

Fynbos-smoked mussels

Cabbage wrapped meatballs

Osso bucco-style oxtail

Mushroom ragù with Kalamata olives and fettuccine

Frikkadels with roast red pepper sauce

Green shakshuka with za’atar pita chips

Salsa verde

Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method