Side Servings Archives

Butternut recipes

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

10 minutes

Rösti recipes

Ham and cheese towers with ovenbaked rostis and fresh chives

30 minutes

Apple recipes

Salad of organic green leaves, apple, pistachios and organic Brie with apple vinaigrette

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Apple recipes

Olive, thyme and chilli flatbread

10 minutes

Roasted shaved butternut with baked goat’s milk cheese

15 minutes

Brinjal recipes

Warm brinjal dip

40 minutes

Warm brinjal dip

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 brinjals (about 600g)
1 head garlic
2 T olive oil
2 T chermoula paste
2 cups good quality chicken or vegetable stock
A handful of flat-leaf parsley
Pomegranate molasses, to drizzle
Extra virgin olive oil, to drizzle
Baby salad leaves, to serve
Canned chickpeas, drained, to serve

Method

Preheat the oven to 250ºC.
Brush the brinjals and garlic with oil. Roast for 30 minutes or until the fruit has collapsed.
Spoon the flesh into a blender and squeeze the garlic flesh from the skins. Blend until smooth. Place in a pan with the chermoula paste and stock. Simmer for 5 minutes. Add the parsley and lemon juice.
To serve, drizzle with the pomegranate molasses and olive oil, and garnish with the salad leaves and chickpeas.
Per serving: 697.4kJ, 1.5g protein, 12.7g fat, 6.1 carbs

TASTE’s take:
Brinjals like being turned into dips and purées. This is a Moorish-style dip for which the brinjals are roasted before being puréed.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

Ham and cheese towers with ovenbaked rostis and fresh chives

Salad of organic green leaves, apple, pistachios and organic Brie with apple vinaigrette

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Artichoke and pear salad

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Roasted vegetables with feta and herbed couscous

Blanched broad beans glossed in lemon-anchovy vinaigrette

Apple terrine

Olive, thyme and chilli flatbread

Roasted shaved butternut with baked goat’s milk cheese

Warm brinjal dip

Warm brinjal dip

Ingredients

Method