Great value Archives

Afternoon tea

Chocolate meringues

2–3 hours

Braai recipes

Bread-and-butter pudding

30 minutes

Chocolate recipes

Chocolate-and-pomegranate granita

Braai recipes

Salsa verde

Carrot recipes

Red cabbage slaw with lime mayo

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Nightshade recipes

Fried potato salad

1 hour

Atchar recipes

Dried fruit atchar

5 minutes

Braai recipes

Creamy corn bake

30 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

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

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Chocolate meringues

Bread-and-butter pudding

Chocolate-and-pomegranate granita

Salsa verde

Red cabbage slaw with lime mayo

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Fried potato salad

Dried fruit atchar

Creamy corn bake

Broccoli with coconut-coriander sauce

Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method