Pomegranates and brinjals

Pomegranates and brinjals

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 20–30 minutes
  • Miles Mossop Saskia White Blend 2009


  • 4 medium-sized brinjals
  • 1 T olive oil
  • 1 cup yoghurt
  • 1 T tahini
  • 4 t freshly squeezed lemon juice
  • ½ t crushed garlic
  • Salt, to taste
  • ½ cup pecan nuts
  • 1 cup fresh pomegranate seeds
  • Fresh rocket leaves, for serving

Cooking Instructions

Preheat the oven to 180°C.
Arrange the brinjals on a baking tray. Drizzle with olive oil, then rub to coat the skins in a thin film of oil.
Bake for 20 to 30 minutes, or until they can be pierced easily and their flesh is soft.

Meanwhile, make a dressing with the yoghurt, tahini, lemon juice, garlic and salt.

Dry-fry the pecan nuts in a non-stick frying pan or roast them in the oven – take care with the nuts; you want to roast them to intensify their flavour and to improve their crunchy texture.

Slit each brinjal lengthways, pour a generous quantity of the yoghurt dressing over them and scatter with pomegranate seeds and pecan nuts.
Serve with rocket leaves and any leftover dressing on the side.

Mariana Esterhuizen Recipe by: Mariana Esterhuizen
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