6
Easy
20 minutes
25 minutes
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
