Ingredients

Method

• 2 brinjals
• ¼  clove garlic
• 3 T olive oil
• 3 T plain yoghurt
• salt, to taste
• oregano leaves, toasted pine nuts or pomegranate rubies, to garnish

Method

Ingredients

1. Roast the brinjals directly over the flame of a gas burner until blackened and very soft. Alternatively, cook on the braai or under a hot grill.

2. Allow to cool slightly, then gently scrape off the charred bits but do not wash too thoroughly otherwise you will lose the smoky flavour.

3. Purée with the garlic, olive oil and yoghurt and season with salt. 4 Serve on a platter garnished with oregano leaves, toasted pine nuts or pomegranate rubies.

Find more dip recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom