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Rooz il faifal (rice with vermicelli noodles)

30 minutes

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Brinjal recipes

Zaalouk pasta with olives

15 minutes

Zaalouk pasta with olives

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 large brinjals
3 large tomatoes, washed
4 T olive oil
sea salt and freshly ground pepper, to taste
1 small onion, finely chopped
1 t Woolworths roasted garlic paste
150 g fettucine, cooked
80 g kalamata olives, pitted
basil, for serving

Method

1 Roast the brinjals and tomatoes over an open flame until the skins are blackened. Allow to cool slightly, then peel.

2 Roughly chop the brinjals together and place in a large bowl. Stir in the olive oil, seasoning, onion and roasted garlic paste.

3. Toss the zaalouk through the cooked pasta and serve with the olives and fresh basil.

Find more brinjal recipes

Photograph: Jan Ras

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Rooz il faifal (rice with vermicelli noodles)

Chipotle cashew cheese

Vegan white bean dip

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Umxhaxha

Batata harra (chilli potatoes)

Sourdough

Mixed salad greens

Chevra

Zaalouk pasta with olives

Zaalouk pasta with olives

Ingredients

Method