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Savoury stokbrood with bacon jam

10–15 minutes

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Grilled sweetcorn with crisp bacon and Gorgonzola

15 minutes

Apple recipes

Raw butternut and apple salad with Verlaque gooseberry dressing

5 minutes

Butternut recipes

Butternut or marrow muffins

15-20 minutes

Roast baby brinjals with garlic, lemon and oregano

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 1/2 hours

Ingredients

15 baby brinjals
3 lemons
10 garlic cloves, finely sliced
15 oregano or rosemary sprigs
125 ml olive oil
Sea salt and freshly ground black pepper, to taste
Feta, for sprinkling

Method

1. Preheat the oven to 225°C.

2. Wash and dry the brinjals, then make a long, deep incision into each brinjal lengthways, but don't cut right through.

3. Thinly slice 1 lemon into 8 slices, halve each slice and remove the pips. Squeeze the juice from the remaining 2 lemons. Set aside.

4. Place half a lemon slice, a few slivers of garlic and a sprig of oregano into the incision of each brinjal, then place the brinjals in a baking dish. Mix the lemon juice, olive oil, salt and pepper and pour over the brinjals.

5. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 45 minutes. Serve sprinkled with salty feta.

Visit Sam Woulidge's blog: Confessions Of A Hungry Woman

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Roast baby brinjals with garlic, lemon and oregano

Roast baby brinjals with garlic, lemon and oregano

Ingredients

Method