- 2 large brinjals
- 2 T olive oil, plus extra for drizzling
- 4 garlic cloves, roughly chopped
- 1 cup Woolworths double-cream yoghurt
- 1 lemon, juiced
- Salt, to taste
- 15 g fresh dhania (coriander), to garnish
- 50 g pecan nuts, toasted
- moskonfyt, for drizzling
Preheat the oven to 180°C.
Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.
Place onto a baking tray and roast until soft, about 30–35 minutes.
Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.
Mix in the garlic, yoghurt, lemon juice and salt.
To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.