Braai recipes

Braaied broccoli

10 minutes

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Vegetarian chilli dogs

30 minutes

Beetroot recipes

Beetroot curry

30 minutes

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Golden tahdig

11⁄2 hours

Butternut recipes

1000-layer roast butternut

30 minutes

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Beyond Meat jaffles 3 ways

5 minutes

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Creamy baby marrow and basil orecchiette

20 minutes

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Lemony penne

30 minutes

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Amadumbe gnocchi

30 minutes

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35 minutes

Aliums

Pepper-and-onion salt-smashed pea pasta

15 minutes

Brinjal recipes

Brinjal Bolognese

35 minutes

Brinjal Bolognese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

4 T olive oil
3 brinjals, cubed
1 x 212 ml jar Woolworths olive stir-through pasta sauce
sea salt and freshly ground black pepper, to taste
50 g breadcrumbs
5 g parsley
200 g polenta
2 T cream
3 T butter

For the salad:

15 g basil
2 green apples, cut into matchsticks
1 bulb celeriac, cut into matchsticks
2 T lemon juice
2 T olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a large, heavy-based saucepan over a high heat. Fry the brinjals in batches until golden.

2. Add the pasta sauce, season and cook for 10 minutes over a medium heat.

3. Meanwhile, prepare the polenta according to package instructions. Add the cream and butter at the end of the cooking time.

4. Season and stir until combined. Toss the salad ingredients together and season. Serve the brinjals with the polenta and the salad.

Find more vegetarian recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Braaied broccoli

Vegetarian chilli dogs

Beetroot curry

Golden tahdig

1000-layer roast butternut

Beyond Meat jaffles 3 ways

Creamy baby marrow and basil orecchiette

Lemony penne

Amadumbe gnocchi

Vegetable curry with pap

Pepper-and-onion salt-smashed pea pasta

Brinjal Bolognese

Brinjal Bolognese

Ingredients

Method