Ingredients

Method

For the caponata-style brinjals:
• 3 T olive or macadamia oil
• 1 pack Woolworths baby brinjals, cut into thirds
• 3 cloves garlic, crushed
• 1 red Serenade chilli, finely chopped
• 2 t smoked paprika
• sea salt and freshly ground black pepper, to taste
• ¼ cup green olive brine
For the macadamia yoghurt-and-green olive sauce, mix:
• 1 cup plain yoghurt
• 2 T macadamia butter
• 2 cloves garlic, crushed
• 15 g parsley, finely chopped
• 15 g chives, finely chopped
• 1 lemon, zested and juiced
• sea salt, to taste
For the noodles:
• 1 x 350 g pack Woolworths baby marrow spaghetti
• 1 x 250 g pack Woolworths Carb Clever spinach noodles
• green olives, sliced, for serving
• pea shoots or parsley, for serving
• toasted mixed sesame seeds, for serving

Method

Ingredients

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.