Plant-Based Archives

Atchar recipes

Cauliflower-and-date atchar

15 minutes

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Tofu recipes

Plant-based platter with whipped tofu

5 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Plant-based katsu sando

7 minutes

Braai recipes

Braaied pumpkin and marrows

25 minutes

Braai recipes

Braaied corn salad

20 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Beetroot recipes

Beetroot curry

30 minutes

Game day

Mini potato pizzas

10 minutes

Asian recipes

Steamed tofu with black garlic vinaigrette

10 minutes

Asian recipes

Steamed brinjals

25 minutes

Steamed brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 brinjals
3 T Szechuan peppercorns
4 T Maldon sea salt
2 limes, halved
For the rice balls:
1 x 300 g packet Woolworths Asian-inspired fully cooked rice
2 Woolworths Asian sushi nori sheets
3 T black sesame seeds
For the sweet soya sauce:
3⁄4 cup Woolworths Asian sweet Indonesian- style soya sauce
1⁄2 cup white or brown vinegar
2 T sesame oil

Method

1. Place the brinjals in a steamer over a saucepan of boiling water over a medium heat. Steam for 20 minutes, or until completely soft.

2. To make the rice balls, heat the rice according to package instructions. Once cool enough to handle, divide the rice into 8–10 equally sized balls.

3. Cut the nori into strips just long enough to wrap around the rice balls. Wrap the nori around the rice, then dip into the sesame seeds for a crunchy, decorative garnish.

4. To make the sweet soya sauce, combine the soya sauce, vinegar and sesame oil.

5. Crush the Szechuan peppercorns using a mortar and pestle, then mix with the Maldon salt.

6. Place the brinjals on a platter. Cut open and peel back the skin to reveal the flesh. Pour over the sweet soya sauce and serve with the rice balls, Szechuan salt and limes.

Cook's note: Use white or brown vinegar to make the sweet soya sauce (rice vinegar would make it a little too sweet).

Find more brinjal recipes here.

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Cauliflower-and-date atchar

Spiced black-eyed pea fritters

Plant-based platter with whipped tofu

Plant-based kofta and kebab platter with garlic naan

Plant-based katsu sando

Braaied pumpkin and marrows

Braaied corn salad

Broccoli with coconut-coriander sauce

Beetroot curry

Mini potato pizzas

Steamed tofu with black garlic vinaigrette

Steamed brinjals

Steamed brinjals

Ingredients

Method