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 

Method

Ingredients

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