Moussaka
Serves 4
olive oil, for frying
1-2 brinjals, sliced
30ml olive oil
1 red onion, chopped
2 cloves garlic, crushed
500g lamb mince
7.5ml cumin
5ml cinnamon
400g can of chopped tomatoes
30ml tomato paste
125ml chicken stock
10ml sugar
salt and pepper
30ml chopped fresh basil
Sauce
50g butter
50ml flour
500ml milk
salt and pepper
1 egg, beaten
60ml grated Parmesan cheese
Brush brinjals with oil and fry until soft. Drain on a paper towel. Set aside until required. Heat oil and fry the onion and garlic.
Add the mince, cumin and cinnamon and cook until browned. Add tomatoes, tomato paste and stock. Simmer for 30 minutes until liquid has reduced and meat is cooked. Season with sugar, salt and pepper and stir in the chopped herbs.
SAUCE: Melt butter, stir in the flour and cook for two minutes. Add milk, stirring continuously, until mixture boils and thickens. Remove from heat and season well. Stir in the beaten egg. In a baking dish, place a layer of brinjals and top with a layer of mince. Repeat, ending with a layer of brinjals.
Spoon the sauce over the brinjals and sprinkle with cheese. Bake at 180°C for 30 minutes until golden brown. Remove and stand for about 10 minutes before serving.
Brinjal, walnut and goat’s cheese salad
Serves 4
1-2 brinjals, peeled and cubed
45ml olive oil
coarse salt
1-2 tomatoes, seeded and diced
1 small red onion, finely diced
50g walnuts, lightly toasted
60ml pomegranate rubies
100g goat’s cheese, crumbled
30ml toasted sesame seeds
45ml coriander leaves
45ml parsley leaves
Dressing
60ml olive oil
1 clove of garlic, crushed
30ml lemon juice
salt and pepper
Preheat the oven to 200°C.
Place the brinjals on an oven tray, drizzle with oil and salt and roast for 20 minutes, or until light golden brown. Drain on paper towel.
Combine the brinjals with the remaining ingredients and toss to combine. Spoon on to a serving plate and drizzle over the dressing just before serving.
DRESSING: Whisk all the ingredients together well.
Marinated brinjals with feta
Serves 4
6-8 small brinjals
250ml olive oil
3ml dried oregano
pinch of ground chilli flakes
5ml crushed black peppercorns
5ml coriander seeds
200g feta cheese, cubed
Cut the brinjals into slices.
Brush with oil and cook on a heated griddle pan.
Place the remaining oil in a saucepan and add the oregano, chilli flakes, peppercorns and coriander seeds.
Heat without boiling. Layer the brinjal slices and feta in a glass bottle and pour over the warmed oil.
Seal and leave in a cool place for one week.
This is delicious served on toasted ciabatta (or any firm bread) sprinkled with chopped mint.
Brinjal sandwiches
Serves 4
1-2 brinjals, cut into 2mm-thick slices (You need 16 slices)
8 slices of provolone cheese, cut to the same size as the brinjal slices
mint leaves
8 slices of salami, cut to the same size as the brinjal slices
125ml seasoned flour
2 eggs, beaten
500ml fresh white breadcrumbs
30-40ml olive oil
40-50g butter
Tahini sauce
60ml Greek yoghurt
15ml tahini
15ml honey
15ml lemon juice
15ml chopped mint
Lay half the brinjal slices on a tray. Top with a slice of cheese. Add a mint leaf and then a slice of salami. Top with remaining brinjal slices to form a sandwich. Dip them in flour, then egg and breadcrumbs. Heat the olive oil and butter in a large frying pan and fry the brinjal sandwiches until golden brown on both sides. Drain on paper towel and serve immediately with the sauce.
TAHINI SAUCE: Combine all the ingredients and mix well.
ANGELA DAY
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