Ingredients

Method

• 4 brinjals, cut into chunks
• 2 T olive oil
• 2 T Woolworths miso paste
• 2 T rice vinegar
• salt, to taste
For the broccoli dressing:
• 200 g broccoli florets, blanched
• a handful celery leaves, roughly chopped
• 1 T sesame oil
• 1 lime, zested and juiced
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt.

2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time.

3. To make the dressing, toss all the ingredients together. Remove the brinjals from the oven and toss with the dressing. Serve warm.

Cook's note: These brinjals make a damn fine vegetarian main served with noodles or sticky rice.

 Find more vegan recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker