Nightshade recipes

Potato latkes

20 minutes

Afternoon tea

Granola loaf

1 hour and 15 minutes

Braai recipes

Grana Padano garlic bread

15 minutes

Pasta recipes

Aglio e olio with spinach

15 minutes

Cheese recipes

Braised morogo blue cheese toastie

30 minutes

Sauce recipes

Sour peach hot sauce

30 minutes

Nightshade recipes

Potato dauphinoise with green goddess dressing

1 hour

Cheese recipes

Poppy seed amasi cheese

Salad recipes

Peachy Greek salad

Asian recipes

Mixed fruit kimchi

Cabbage recipes

Green asazuke-inspired pickle

Brinjal recipes

Fried brinjal pomegranate pickles

20 minutes

Fried brinjal pomegranate pickles

By Khanya Mzongwana

Serves Makes 800 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

½ cup extra virgin olive oil
2 large brinjals, cubed
2 T salt
3 garlic cloves, crushed
freshly ground black pepper, to taste
100 g pomegranate rubies
2 T pomegranate syrup
4 T balsamic vinegar

Method

1. Heat the oil in a pan, then fry the brinjals until browned. Add the salt and garlic and fry for another minute or so. Add the remaining ingredients and stir.

2. Transfer to a large jar and seal. Store in the fridge for up to a week.

Find more brinjal recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie

Potato latkes

Easy beef stew

Preserved lemon sesame cake with cream cheese frosting

Potato latkes

Granola loaf

Grana Padano garlic bread

Aglio e olio with spinach

Braised morogo blue cheese toastie

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Green asazuke-inspired pickle

Fried brinjal pomegranate pickles

Fried brinjal pomegranate pickles

Ingredients

Method