Your go-to vegetarian recipe collection

Lasagne recipes

Easy tempura carrot slivers and soya sauce

10 minutes

Carrot recipes

Shiso ponzu dressed carrot salad

Preserves and

Curried pickled vegetables with sea-salt bubble bread

25 minutes

Butternut recipes

Alma Road Cafe butternut fritters

20–30 minutes

Quinoa recipes

Blue cheese, bulgur, quinoa and herb croquettes

20 minutes

Vegan recipes

Pomegranates and brinjals

20–30 minutes

Pomegranates and brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20–30 minutes

Ingredients

4 medium-sized brinjals
1 T olive oil
1 cup yoghurt
1 T tahini
4 t freshly squeezed lemon juice
½ t crushed garlic
Salt, to taste
½ cup pecan nuts
1 cup fresh pomegranate seeds
Fresh rocket leaves, for serving

Method

Preheat the oven to 180°C.
Arrange the brinjals on a baking tray. Drizzle with olive oil, then rub to coat the skins in a thin film of oil.
Bake for 20 to 30 minutes, or until they can be pierced easily and their flesh is soft.

Meanwhile, make a dressing with the yoghurt, tahini, lemon juice, garlic and salt.

Dry-fry the pecan nuts in a non-stick frying pan or roast them in the oven – take care with the nuts; you want to roast them to intensify their flavour and to improve their crunchy texture.

Slit each brinjal lengthways, pour a generous quantity of the yoghurt dressing over them and scatter with pomegranate seeds and pecan nuts.
Serve with rocket leaves and any leftover dressing on the side.

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Pomegranates and brinjals

Pomegranates and brinjals

Ingredients

Method