Baked brinjals

Baked brinjals

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  • 4
  • Easy
  • Meat-free
  • 20 minutes
  • 35–40 minutes
  • Woolworths Ken Forrester Signature Series Chenin Blanc 2019


  • 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 

Cooking Instructions

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 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
View all recipes

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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