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Mediterranean

Roasted and stuffed baby brinjals

30 minutes

Roasted and stuffed baby brinjals

By Siba Mtongana

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 baby brinjals, halved
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
1 T thyme leaves chopped

For the stuffing:

1 T olive oil
1 red onion, halved and thinly sliced
6 bacon rashers, chopped
2 garlic cloves, crushed
1 red pepper, diced
4 spring onions, chopped
50 g spicy cashew nuts, chopped
1 cup mozzarella 1 cup grated

Method

Preheat the oven to 220°C and lightly grease a roasting pan with oil. Place the baby brinjals into the prepared pan and season with salt.

Drizzle with oil, sprinkle over the thyme and bake for 15 minutes, or until cooked through. Scoop out the flesh and set both the flesh and shells aside.

To make the stuffing, heat the oil in a pan and sauté the onion and bacon for 5 minutes, or until the onion is soft and slightly golden and the bacon fat has rendered.

Add the garlic and red pepper and cook for a further 2 minutes. Mix in the brinjal flesh and cook for 1 minute. Spoon the mixture back into the brinjal shells.

Mix the spring onion with the spicy cashew nuts and mozzarella and sprinkle over the stuffed brinjals. Bake 5 minutes until the cheese has melted. Serve warm.

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Avocado, cucumber, seaweed and sticky soya chicken

Chocolate-drizzled marshmallows with shortbread

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Salted dulce de leche toffees

Honey and chipotle glazed pork sausages

Gluten-free pastry tarts with nutella-style hazelnut spread

Roasted and stuffed baby brinjals

Roasted and stuffed baby brinjals

Ingredients

Method