Ingredients

Method

For the burnt brinjal dip:
• 3 small brinjals, halved
• 3 T plain yoghurt
• 1 lemon, juiced
• 2 T coriander, finely chopped
• 2 T parsley, finely chopped
• 2 cloves garlic, finely chopped
• 1 T sesame seeds, toasted
For the sumac glaze:
• 3 T olive oil
• 2 cloves garlic, chopped
• 1 x 70 g can tomato paste
• 1 T sumac
• 1 lemon, halved and caramelised on the braai
• 4 free-range leg of lamb chops
• Couscous, for serving

Method

Ingredients

To make the burnt brinjal dip, grill the brinjals over an open flame until completely charred and soft. Place in a bowl and cover with clingwrap. Set aside to steam for 10 minutes, then remove the skins and finely chop the flesh. Combine with the remaining ingredients and mix well. Season to taste.

To make the sumac glaze, heat the olive oil in a pan and add the garlic, then add the tomato paste, and turn off the heat. Add the sumac and juice from the caramelised lemon. Use as a basting sauce while braaiing the lamb chops to your liking. Serve with the burnt brinjal dip and couscous.

Browse more recipes for the braai here.