Recipes for starters & light meals

Asian recipes

Frozen baked sweet potatoes

1 hour 30 minutes

Breakfast recipes

3-ingredient “shakshuka”

Bread recipes

Cheese-and-ham pinwheels

30 minutes

Fish recipes

Pilchard crispy rice

30 minutes

Chicken recipes

Chopped liver

15 minutes

Mielie recipes

Three-sisters-and-a-niece salad

30 minutes

Corn recipes

Corn, Parmesan and chilli salad

Braai recipes

Blue cheese braai rolls with coleslaw

10 minutes

Cheese recipes

1-ingredient cheese taco

5 minutes

Cheese recipes

3-cheese roast potatoes

45 minutes

Asian recipes

Classic miso soup

5 minutes

Brinjal recipes

Miso-roasted brinjals

40 minutes

Miso-roasted brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

4 brinjals, cut into chunks
2 T olive oil
2 T Woolworths miso paste
2 T rice vinegar
salt, to taste

For the broccoli dressing:

200 g broccoli florets, blanched
a handful celery leaves, roughly chopped
1 T sesame oil
1 lime, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt.

2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time.

3. To make the dressing, toss all the ingredients together. Remove the brinjals from the oven and toss with the dressing. Serve warm.

Cook's note: These brinjals make a damn fine vegetarian main served with noodles or sticky rice.

Find more vegan recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Frozen baked sweet potatoes

3-ingredient “shakshuka”

Cheese-and-ham pinwheels

Pilchard crispy rice

Chopped liver

Three-sisters-and-a-niece salad

Corn, Parmesan and chilli salad

Blue cheese braai rolls with coleslaw

1-ingredient cheese taco

3-cheese roast potatoes

Classic miso soup

Miso-roasted brinjals

Miso-roasted brinjals

Ingredients

Method