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Roasted sesame brinjals

Roasted sesame brinjals

These sticky-sweet brinjals can become a vegetarian main meal when tossed with noodles or baby marrow spaghetti. Just double up on the sauce.

  • Serves 6
  • Less than 45 minutes
  • Paired with Pinotage


  • 2 punnets (200g each) baby brinjals, halved
  • ⅓ cup (80ml) Indonesian sweet soy sauce
  • ½ cup (125ml) vegetable stock
  • 1 Tbsp (15ml) sesame oil
  • 1 Tbsp (15ml) honey
  • 1 Tbsp (15ml) rice wine vinegar


  • 3 Tbsp (45ml) sesame seeds, toasted
  • Fresh coriander, chopped
  • Spring onion, chopped


  • Preheat oven to 180°C.
  • Heat a griddle pan over high heat and char brinjals well, cut-side down – they should be almost blackened. (Alternatively, pan-fry with very little oil over high heat.)
  • Remove and place in a roasting tray.
  • Combine remaining ingredients and pour over brinjals, tossing to coat.
  • Roast for 25-30 minutes, or until sticky and sauce is reduced to a syrupy thickness.
  • Sprinkle with sesame seeds and serve warm with coriander and spring onion.
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