Brinjal recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Chilli recipes

Seared Calamari, baby marrow and chilli salad

15 minutes

Tomato recipes

Tomato Carpaccio with mint pesto

Chilli recipes

Cucumber, tamarind, coriander and chilli salsa

Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Chilli recipes

Crunchy salad with sweet mint and chilli dressing

Brinjal recipes

Tian of grilled brinjal, tomato and buffalo mozzarella

15 minutes

Tian of grilled brinjal, tomato and buffalo mozzarella

By TASTE

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes for salting

Cooking Time 15 minutes

Ingredients

2 cups balsamic vinegar

For the basil oil:

500 g basil
1 cup oil

For the brinjal tian:

2 medium sized brinjals, curt into 1cm-thick slices
3 T rock salt
olive oil, to fry
2 medium sized plum tomatoes, cut into 1cm-thick slices
2 x 250 g balls of buffalo mozzarella, quartered

For the basil pesto, blend, until smooth:

200 g basil leaves
70 g pine nuts
80 g parmesan grated
2/5 cup olive oil

Method

Preheat the oven to 200°C.
Make a reduction by reducing the balsamic vinegar in a pan until thick.
To make the basil oil:
Blanch the basil to preserve the bright green colour. Place in a blender with the oil and blend for 5 minutes. Pass through a fi ne sieve.
To make the brinjal tian:
Sprinkle the brinjal slices with rock salt and leave for 30 minutes to extract all the bitter juices. Wipe the salt off then fry the brinjals in a little olive oil until slightly discoloured and soft to the touch.
Fry the tomatoes until soft. Drain both the brinjals and tomatoes on kitchen paper.
On the baking tray, build a tower by spreading one brinjal slice with pesto and then layering it with a slice of tomato and slice of buff alo mozzarella. Repeat.
Make four towers, then bake for 10 minutes. Place each tower on a plate and drizzle with balsamic reduction and basil oil. Serve warm.

Cook’s tip: Basil oil will keep in the fridge for up to 2 weeks.

Spinach lasagne

Kung pao chicken

Durban fish curry

Warm brinjal dip

Liquorice-lacquered roasted lamb with brinjal crisps

Sticky brinjal jam with halloumi and crispy vine leaves

Oven-roasted red pepper and chilli bangers with lentil salad

Chilli and lime calamari

Seared Calamari, baby marrow and chilli salad

Tomato Carpaccio with mint pesto

Cucumber, tamarind, coriander and chilli salsa

Baked brinjal with ham and gruyere

Mediterranean-style warm salad with organic feta and chilli jam

Crunchy salad with sweet mint and chilli dressing

Tian of grilled brinjal, tomato and buffalo mozzarella

Tian of grilled brinjal, tomato and buffalo mozzarella

Ingredients

Method