Side Servings
Warm brinjal dip
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Wine/Spirit Pairing
Kelin Constantia Chardonnay 2006
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 3 brinjals (about 600g)
- 1 head garlic
- 2 T olive oil
- 2 T chermoula paste
- 2 cups good quality chicken or vegetable stock
- A handful of flat-leaf parsley
- Pomegranate molasses, to drizzle
- Extra virgin olive oil, to drizzle
- Baby salad leaves, to serve
- Canned chickpeas, drained, to serve
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Preheat the oven to 250ºC.
Brush the brinjals and garlic with oil. Roast for 30 minutes or until the fruit has collapsed.
Spoon the flesh into a blender and squeeze the garlic flesh from the skins. Blend until smooth. Place in a pan with the chermoula paste and stock. Simmer for 5 minutes. Add the parsley and lemon juice.
To serve, drizzle with the pomegranate molasses and olive oil, and garnish with the salad leaves and chickpeas.
Per serving: 697.4kJ, 1.5g protein, 12.7g fat, 6.1 carbs
TASTE’s take:
Brinjals like being turned into dips and purées. This is a Moorish-style dip for which the brinjals are roasted before being puréed.
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