Ingredients

Method

• 4 medium-sized brinjals
• 4 T plain yoghurt
• 4 T Woolworths onion sprinkle
• 1 T olive oil
• fresh coriander, to garnish
• lime wedges, for serving
• For the taramasalata:
• 4 slices white bread, crusts removed
• ¼ cup water
• 50 g Woolworths trout caviar
• 1 clove garlic, crushed
• ¼ cup olive oil
• 1 lemon, juiced
• salt, to taste

Method

Ingredients

1. Prick the brinjals and wrap in foil. Cook in medium coals until soft.

2. To make the taramasalata, soak the bread in the water, then squeeze out any excess.

3. Place in a blender with the remaining ingredients except the salt. Blend until smooth, then adjust the consistency with lemon juice or water. Season.

4. Split open the brinjals and top with the taramasalata, yoghurt and onion sprinkle. Drizzle with olive oil, garnish with coriander and serve with the limes.

Cook's note: Serve the smoky brinjals with braaied lamb chops, flatbread and a large Greek salad.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.