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Pork larb lettuce wraps

15 minutes

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Bloody Mary salad

10 minutes

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10 minutes

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Tabbouleh-style sorghum

30 minutes

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Broccoli and sugar snap salad

20 minutes

Braai recipes

Braaied brinjals

25 minutes

Braaied brinjals

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

4 medium-sized brinjals
4 T plain yoghurt
4 T Woolworths onion sprinkle
1 T olive oil
fresh coriander, to garnish
lime wedges, for serving

For the taramasalata:

4 slices white bread, crusts removed
¼ cup water
50 g Woolworths trout caviar
1 clove garlic, crushed
¼ cup olive oil
1 lemon, juiced
salt, to taste

Method

1. Prick the brinjals and wrap in foil. Cook in medium coals until soft.

2. To make the taramasalata, soak the bread in the water, then squeeze out any excess.

3. Place in a blender with the remaining ingredients except the salt. Blend until smooth, then adjust the consistency with lemon juice or water. Season.

4. Split open the brinjals and top with the taramasalata, yoghurt and onion sprinkle. Drizzle with olive oil, garnish with coriander and serve with the limes.

Cook's note: Serve the smoky brinjals with braaied lamb chops, flatbread and a large Greek salad.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

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Braaied brinjals

Ingredients

Method