Name: Chocolate-and-pomegranate granita
Prep time: 5 min
Cook time: PTM
Total time: 5 min
Yield: 6 to 8 servings
Cuisine: Desserts & Baking
Ingredients: pomegranate juice 1.5litres,cocoa powder 30g,honey 30g,lemon, juiced ,salt, a pinch

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Spicy brinjal with lentil pasta

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

500 g brinjals
olive oil, for frying
1 onion, finely chopped
1 garlic clove, crushed
2 t ground cumin
1 t ground coriander
¼ t crushed chilli flakes
1 t dried oregano
1 x 400 g g peeled and diced tomatoes can
½ cup vegetable stock
sea salt and freshly ground black pepper, to taste
fresh oregano or wild rocket, to garnish
Woolworths yellow lentil or chickpea pasta, cooked al dente, for serving

Method

1. Peel and dice the brinjals. Heat 2 T oil in a pan. Add the onion, cover and cook gently until softened, adding a little more oil if necessary. Stir in the garlic, spices and oregano. Add 3 T oil and stir in the brinjal.

2. Stir until well coated with oil. Increase the heat slightly and fry the brinjal for about 5 minutes, stirring often. Season lightly. Add the tomatoes and stock. Cover and cook gently for 10–15 minutes, stirring occasionally, until the brinjal is tender and the sauce reduced. Check the seasoning. Serve with the pasta, garnished as you like.

Cook's note: This vegetarian pasta is packed with Mediterranean flavours, perfect for warming yourself up in the heart of winter.

Find more pasta recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira

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