Fish recipes

Oven-roasted hake stuffed with fresh herbs and zesty lemon

25 minutes

Marinated feta on golden toasts topped with fresh leaves

5 minutes

Muffin recipes

Baked polenta with braised mixed mushroom

45 minutes

Chicken recipes

Grilled chicken skewers with hummus-yoghurt sauce

20 minutes

Savoury bake

Baked vegetable and cheese tortilla wraps

30 minutes

Italian recipes

Tagliatelle with roasted winter vegetables

20 minutes

Beef recipes

Slowcooked silverside sandwiches with creamy celeriac remoulade

1 hour

Roast chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

1 hour

The modern Caesar

10 minutes

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

Cheesecake recipes

Creamy spinach cheesecake

40 minutes

Brinjal recipes

Baked organic brinjal with tomato and cream

35 minutes

Baked organic brinjal with tomato and cream

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

4 medium organic brinjals (about 700 g)
olive oil, for drizzling
sea salt and freshly ground black pepper
1 x 400 g can organic Italian chopped tomatoes
1 cup organic cream
1 x 125 g jar organic sun-dried-tomato pesto
2 cloves organic garlic, crushed
¼ cup chopped organic flat-leaf parsley
160 g grated Parmesan or organic pecorino, plus extra for garnishing
a green salad, lightly dressed, for serving

Method

Preheat the oven to 190°C.

Slice the brinjals, lengthways, very thinly. Arrange on baking sheets lined with baking paper. Moisten with olive oil and bake for 15 minutes, or until very tender.

Remove and season to taste. Blend the tomato with the cream, pesto, garlic and parsley. Stir in the cheese and season to taste.

Grease a suitable baking dish and fill it with layers of the brinjal and sauce, ending with a layer of sauce.

Sprinkle with a little cheese before baking for 20 minutes, or until nicely coloured and bubbling. Allow to stand for 5 to 10 minutes before serving.

Serve with a lightly dressed green salad.

Cook’s note: Add layers of cooked organic penne to "stretch" this recipe to a meal that will easily feed six people. The sauce is also good simply tossed with pasta.

Per serving: 2372 kJ, 19.1 g protein, 50.2 g fat, 9.8 g carbs

TASTE’s take:

Baking, as opposed to frying, the brinjal dramatically cuts down the amount of oil needed, allowing the luxury of cream to enrich the sauce.

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Spicy cabbage hash browns & crispy fried eggs

Oven-roasted hake stuffed with fresh herbs and zesty lemon

Marinated feta on golden toasts topped with fresh leaves

Baked polenta with braised mixed mushroom

Grilled chicken skewers with hummus-yoghurt sauce

Baked vegetable and cheese tortilla wraps

Tagliatelle with roasted winter vegetables

Slowcooked silverside sandwiches with creamy celeriac remoulade

Roast paprika chicken stuffed with chorizo, brinjals and parsley

The modern Caesar

Grilled whole fish with watermelon salsa

Creamy spinach cheesecake

Baked organic brinjal with tomato and cream

Baked organic brinjal with tomato and cream

Ingredients

Method