white bread Archives

Bread recipes

Golden prawn toast

15 minutes

Braai recipes

Beer-box (braai) platter

30–40 minutes

Beef recipes

Polpette panata with battered brinjals

1 hour

Sandwich recipes

Marinated tomato sandwich

Cheese recipes

Bourdain braaibroodjies

Cheese recipes

Samoosa toastie

5 minutes

Boards and

3 ways with tuna

10 minutes

Beef recipes

Steak Kota

10 minutes

Asian recipes

Shibuya toast

10 minutes

Braai recipes

Jaffle

6–8 minutes

Christmas recipes

Roast duck with green peppercorn sauce

2 hours 30 minutes

Braai recipes

Braaied brinjals

25 minutes

Braaied brinjals

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

4 medium-sized brinjals
4 T plain yoghurt
4 T Woolworths onion sprinkle
1 T olive oil
fresh coriander, to garnish
lime wedges, for serving

For the taramasalata:

4 slices white bread, crusts removed
¼ cup water
50 g Woolworths trout caviar
1 clove garlic, crushed
¼ cup olive oil
1 lemon, juiced
salt, to taste

Method

1. Prick the brinjals and wrap in foil. Cook in medium coals until soft.

2. To make the taramasalata, soak the bread in the water, then squeeze out any excess.

3. Place in a blender with the remaining ingredients except the salt. Blend until smooth, then adjust the consistency with lemon juice or water. Season.

4. Split open the brinjals and top with the taramasalata, yoghurt and onion sprinkle. Drizzle with olive oil, garnish with coriander and serve with the limes.

Cook's note: Serve the smoky brinjals with braaied lamb chops, flatbread and a large Greek salad.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Golden prawn toast

Beer-box (braai) platter

Polpette panata with battered brinjals

Marinated tomato sandwich

Bourdain braaibroodjies

Samoosa toastie

3 ways with tuna

Steak Kota

Shibuya toast

Jaffle

Roast duck with green peppercorn sauce

Braaied brinjals

Braaied brinjals

Ingredients

Method