Ingredients

Method

• 4 T canola oil
• 300 g baby brinjals, halved and scored
• ½ cup BBQ sauce
• For the Tzatziki mix:
• 100 g Woolworths cultured coconut yoghurt
• 50 g cucumber, grated
• 10 g fresh mint
• 1 clove garlic, minced
• sea salt and freshly ground black pepper, to taste
• Foe the ezme mix:
• 4 medium tomatoes, finely diced
• 50 g cucumber, finely diced
• 1 small red onion, finely diced
• 1 clove garlic, finely chopped
• 10 g Italian parsley, roughly chopped
• 1 green chilli, seeded and finely chopped
• sea salt and freshly ground black pepper, to taste
• 1 lemon, juiced
• 4 T olive oil
• 1 t honey

Method

Ingredients

1. Heat the olive oil in a pan and fry the brinjals, cut side down, until turn golden brown and slightly charred. Pour the BBQ sauce into the pan and cook until caramelised.

2. Toss ezme ingredients together in a bowl and spoon onto a platter, top with the brinjals and spoon over the tzatziki. Serve immediately.

Find more brinjal recipes here

Photographs: Jan ras