Starters & Light meals

Marinated brinjal with rose-water yoghurt

6 - 8
15 minutes
8 minutes

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  • 5 cloves garlic
  • 20 g Italian parsley, finely chopped
  • 500 g brinjals, sliced into chunks
  • 2 ml salt
  • 10 ml ras el hanout, plus extra for sprinkling*
  • 45 ml lemon juice
  • 30 ml argan or extra virgin olive oil
  • chilli flakes, for sprinkling
  • For the rose-water yoghurt, combine
  • 150 g natural yoghurt
  • 30 ml rose-water

Using a pestle and mortar, cream together the garlic and parsley, then toss the brinjal into the mixture with the salt, ras el hanout and lemon juice.

Heat the oil in a heavy-based frying pan then fry the brinjal until golden brown. Serve with a dollop of the rose-water yoghurt and sprinkle with ras el hanout and chilli flakes.

Serve with warm flatbread or pita bread.

Cook’s notes: This traditional Moroccan dish makes the most of brinjals. In addition to being extremely moreish, brinjals act as a diuretic, have cancer-fighting properties and may help lower bad cholesterol. They also contain powerful antioxidants, vitamins E and C, and selenium.

*Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout mix and store in an airtight container.

Discover more Moroccan-inspired recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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