Main Meals

Braised brinjal and onion with hardboiled egg

2 to 3
10 minutes
30 minutes
Wine/Spirit Pairing
Stellenrust Chenin Blanc

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 350 g medium brinjals
  • ½ cup olive oil
  • 2 onions, thinly sliced
  • 1 cloves garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 2 eggs, hard-boiled and cut into wedges
  • 2 T parsley chopped
  • sea salt and freshly ground black pepper, to taste
  • pitas, pan-fried, for serving

Cut the brinjal into cubes. Heat 1⁄4 cup olive oil in a wide pan. Add the onions and cook gently for 10 minutes, or until starting to soften.

Add the remaining olive oil, brinjal, garlic and seasoning. Mix well. Fry, stirring often, for 20 minutes or until the brinjal is very tender and the onions nicely browned.

Add the eggs and parsley. Check the seasoning and spoon over the pitas.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes


Load more