Warm brinjal dip

Warm brinjal dip

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  • 4
  • Easy
  • Carb Conscious
  • 10 minutes
  • 40 minutes
  • Kelin Constantia Chardonnay 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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