Ingredients

Method

• 800 g brinjals, cubed
• ¼ cup extra virgin olive oil
• ¼ cup canola oil
• sea salt and freshly ground black pepper, to taste
For the sauce:
• 2 T canola oil
• 1 onion, chopped
• 1 t garlic, crushed
• 1 red chilli, chopped
• 1 t paprika
• ½ t ground cinnamon
• ½ t ground cumin
• 2 T sugar
• 100 g tomato paste
• 2 x 400 g cans chopped tomatoes
• ½ cup water

Method

Ingredients

1. Preheat the oven to 180°C. Mix the brinjals in a bowl with the oil, salt and pepper. Roast on a baking tray lined with baking paper until golden and soft. This should take about 20–30 minutes.

2. Meanwhile, prepare the sauce. Fry the onion in the oil with the salt and pepper until soft and translucent. Stir in the garlic and chilli.

3. Add the spices and cook for a further minute. Mix in the tomato paste and cook for a few minutes. Add the tomatoes, water and sugar. Reduce the heat and cook for 20 minutes.

4. Once the sauce is ready, mix it with the roast brinjals while still hot.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana