Starters & Light meals

Steamed brinjals

10 minutes
25 minutes

“This is my kind of summer lunch. It’s amazing when served with rice but can also be part of an Asian-inspired spread, with extra sauce served on the side.”- Clement Pedro

Wine/Spirit Pairing
Waterford Rose-Mary Rosé

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  • 2 brinjals
  • 3 T Szechuan peppercorns
  • 4 T Maldon sea salt
  • 2 limes, halved
  • For the rice balls:
  • 1 x 300 g packet Woolworths Asian-inspired fully cooked rice
  • 2 Woolworths Asian sushi nori sheets
  • 3 T black sesame seeds
  • For the sweet soya sauce:
  • 3⁄4 cup Woolworths Asian sweet Indonesian- style soya sauce
  • 1⁄2 cup white or brown vinegar
  • 2 T sesame oil

1. Place the brinjals in a steamer over a saucepan of boiling water over a medium heat. Steam for 20 minutes, or until completely soft.

2. To make the rice balls, heat the rice according to package instructions. Once cool enough to handle, divide the rice into 8–10 equally sized balls.

3. Cut the nori into strips just long enough to wrap around the rice balls. Wrap the nori around the rice, then dip into the sesame seeds for a crunchy, decorative garnish.

4. To make the sweet soya sauce, combine the soya sauce, vinegar and sesame oil.

5. Crush the Szechuan peppercorns using a mortar and pestle, then mix with the Maldon salt.

6. Place the brinjals on a platter. Cut open and peel back the skin to reveal the flesh. Pour over the sweet soya sauce and serve with the rice balls, Szechuan salt and limes.

Cook's note: Use white or brown vinegar to make the sweet soya sauce (rice vinegar would make it a little too sweet).

Find more brinjal recipes here. 

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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