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Cucumber salad with amasi raita

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Roast cauliflower with stuffing

45 minutes–1 hour

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5-ingredient caramelised onion tart

40 minutes

Braai recipes

Baba ganoush with roast red peppers

45 minutes

12 of 75

Baba ganoush with roast red peppers

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

3 large brinjals
3 red peppers
1 clove garlic, crushed
1 lemon, juiced
2 T olive oil
sea salt and freshly ground black pepper, to taste
75 g butter
200 g full-cream plain yoghurt
coriander, to garnish

Method

1. Pierce the brinjals and peppers and bake in a hot oven, turning often so the skins become completely blackened and crisp and the inside soft. (You could also do this on the braai while waiting for the coals to get ready for the meat.) This can take up to 40 minutes.

2. Allow to cool, then peel and seed the peppers.

3. Chop the brinjals roughly and add the garlic, lemon juice, olive oil and seasoning.

4. Heat the butter in a small saucepan over a very low heat until it melts and starts to separate. Keep cooking until the milk solids turn golden, but not too dark.

5. Slice or tear the peppers into strips, then spread the brinjals over a plate and top with the peppers. Dollop the yoghurt over the peppers and brinjals, then drizzle the brown butter over the yoghurt. Garnish with coriander.

Find more dip recipes here.

Cook's note: To turn this into the traditional dip, add about 3 T tahini and more lemon juice and oil to taste. If the butter gets too dark while you are browning it, immediately tip it into a bowl to cool. It will separate, but don’t worry. That is the point.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Roast cauliflower with stuffing

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Baba ganoush with roast red peppers

Baba ganoush with roast red peppers

Ingredients

Method