Main Meals

Sumac-braaied lamb chops with burnt brinjal dip

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40 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Saronsberg Life is Fine Shiraz

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  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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