Comments on: Chickpea-stuffed brinjals https://taste.co.za/recipes/chickpea-stuffed-baked-brinjals-with-tomato-and-chorizo-relish/ Tue, 23 Jun 2026 09:53:44 +0000 hourly 1 By: TASTE https://taste.co.za/recipes/chickpea-stuffed-baked-brinjals-with-tomato-and-chorizo-relish/#comment-88 Thu, 14 May 2015 08:58:59 +0000 http://tastemag.co.za.onnet.it/recipes/chickpea-stuffed-baked-brinjals-with-tomato-and-chorizo-relish/#comment-88 Hi Ingrid,

Thank you for your feedback. Our food experts have had another look and you’ve got a valid point. Although we prefer to ensure that the oven reaches the correct temperature, in this case the oven doesn’t have to be pre-heated right at the beginning. Well spotted! :)

Our apologies! We’ll amend accordingly.

Best,
The TASTE team.

]]> By: Ingrid https://taste.co.za/recipes/chickpea-stuffed-baked-brinjals-with-tomato-and-chorizo-relish/#comment-87 Wed, 13 May 2015 12:17:10 +0000 http://tastemag.co.za.onnet.it/recipes/chickpea-stuffed-baked-brinjals-with-tomato-and-chorizo-relish/#comment-87 I should have known better than to take TASTE’s word that this is going to be easy and take max 1 hour.
Oh and I love the fact that it starts with preheat the oven.

Maybe if you had pre-made the relish and the stuffing you won’t be wasting precious electricity whilst your oven waits for you.

There just doesn’t seem to be flow in this recipe.

If I attempt this again. I’ll make the the relish before hand. I actually just grabbed some other relish I had to hand as I was running out of time. Then I would make the stuffing and do the whole egg and bread crumbs thing and put the balls in the fridge so they’ll keep their shape. Then I’ll fry the brinjal. Only then would I put the oven on. Whilst the oven is heating I’d fry the stuffing balls and once again attempt a basket though it would prob just end up being a stack again.

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