Side Servings

Baked brinjals

4
Easy
20 minutes
35–40 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Signature Series Chenin Blanc 2019

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Ingredients

Method
  • 6 medium-large brinjals
  • 2 T vegetable oil
  • For the butter:

  • 100 g butter
  • 8 dates, pitted and chopped
  • 2 cloves garlic,minced
  • ¼ t chilli flakes (or 1 t chilli oil)
  • ½ t ground ginger
  • 1 t ground turmeric 

1. Preheat the oven to 180°C. Brush the brinjals with a little vegetable oil and lay on a shallow baking sheet. Prick them a few times with a skewer, then roast for 35–40 minutes, or until completely soft and a bit deflated.

2. Meanwhile, make the butter. Blitz the cardamom seeds in a coffee grinder or grind in a mortar and pestle. Place the cardamom in a food processor with the remaining ingredients and pulse until all the ingredients are mashed together. Shape into a log on a sheet of baking paper and twist the ends to close. Chill until needed.

3. Split the brinjals down the middle and fluff up the flesh using a fork. Insert slices of the cardamom butter into the brinjals and allow to melt.

For more recipes by Karen Dudley, head to her website karendudley.co.za and follow her on Instagram @capetownk.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Karen Dudley

Recipe by: Karen Dudley

Karen Dudley is a well-loved feeder of discerning Capetonians. She is the creator of the Love Sandwich and credits her husband with teaching her about eggs.

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