Cheese-stuffed baby brinjals

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Looking for a new way to make brinjals? This cheese-stuffed baby brinjal is the recipe you've been for. Enjoy as is or serve with marinated butter beans to make the dish a substantial main.

Ingredients

2 x 400 g cans butter beans in brine, drained
½ cup extra virgin olive oil, plus extra for roasting
4 cloves garlic, finely chopped
20 g fresh dill, roughly chopped
20 g celery leaves , roughly chopped
15 g Italian parsley, roughly chopped
1 T wholegrain mustard
2 lemons, zested and juiced
2 T honey
1 x 500 g pack baby brinjals
sea salt and freshly ground black pepper, to taste
200 g mature Cheddar cheese, cut into 2 cm blocks
rosemary a few sprigs

Cooking Instructions

1. Place the beans in a bowl with half the olive oil, the garlic, herbs, mustard, lemon juice and zest, and honey. Combine thoroughly, cover and chill until ready to use.

2. Preheat the oven to 200°C. Rinse the brinjals and make a 2–3 cm incision into the underside of each one.

3. Place on a baking sheet and rub with the remaining olive oil, salt and pepper. Roast the brinjals for 20–25 minutes, or until tender but still firm. Stick a block of cheese and a sprig of rosemary into the incisions.

4. Return to the oven, turning the oven to grill. Grill for about 5 minutes, or until the cheese melts and is golden brown. Turn the marinated beans out onto a plate and top with the brinjals.

Cook's note: I really love beans, and have used them here to turn the brinjals into a substantial main.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana