Brinjal, walnut and goat's cheese salad. Picture: Antoine de Ras


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


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


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.



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