Slow-baked Stuffed Brinjal
Warm up this winter with lovingly cooked comfort food that is guaranteed to impress.
4 large brinjals
250g baby Rosa tomatoes, diced
1 cup canned Italian chopped tomatoes
⅓ cup roasted pine nuts
2T raisins, soaked in hot water for 30 minutes
2T chopped fresh dill
2T chopped fresh parsley
½ cup double cream yoghurt
mint and watercress leaves, to garnish
Preheat the oven to 160°C.
Cut the brinjals in half and score the surface, then place the halves on a lined baking tray. Drizzle olive oil liberally on top and season with salt before baking for 30 minutes in the oven.
Remove the halves from the oven and gently scoop out half the flesh, leaving a 1cm border around the edges. Mix the scooped out flesh with the tomatoes, pine nuts, raisins, dill and parsley and adjust the seasoning if necessary. Spoon the mixture back into the brinjal halves, return them to the oven and bake for 30 minutes.
To serve, drizzle yoghurt and pomegranate molasses on top and garnish with fresh mint and watercress leaves. SERVES 4
Cook’s note: Pomegranate molasses is available from good delis or specialty stores.
Recipes and styling Brita du Plessis Photographs Sean Calitz Food Production Elizabeth Ingram
This recipe first appeared in the July 2015 issue of House and Leisure