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Whole roasted brinjals

Whole roasted brinjals

Bold enough to serve as a main dish.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • Moroccan oil:
  • ⅓ cup (80ml) vegetable oil
  • 2 tsp (10ml) ground cinnamon
  • 2 tsp (10ml) ground turmeric
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) ground paprika
  • 1 tsp (5ml) chilli flakes
  • 1 tsp (5ml) salt

  • Roasted brinjals:
  • 3 medium brinjals, halved and scored
  • Salt and milled pepper
  • 2 oranges, segmented
  • 1 packet (200g) green olives, pitted
  • ½ red onion, sliced and soaked in water
  • 2 Tbsp (30ml) PnP vanilla roasted seeds
  • Handful watercress, for serving

METHOD

  1. Stir Moroccan oil ingredients together. Brush brinjal halves with oil.
  2. Sandwich halves together and wrap tightly in foil.
  3. Place between medium coals and braai for 10-15 minutes, or until softened, turning frequently. Remove foil.
  4. Season scored sides and place cut-side down on grid.
  5. Braai over coals for 5 minutes, or until charred.
  6. Toss orange segments, olives and onion together.
  7. Place on a serving platter and add brinjals.
  8. Sprinkle with roasted seeds and watercress. Serve.
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