This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

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Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

The post Lentil & aubergine meatballs with pita bread appeared first on MyKitchen.

You don’t need to buy expensive meat to have a quality meal! Buy lentils instead, and treat yourself to this roast brinjal, feta and lentil salad.

SERVES 4 // COOK TIME 40 min

INGREDIENTS
2 brinjals, cut into wedges
⅓ cup + 2 tbsp of vegetable oil
2 tbsp vegetable oil
2 tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
Juice of 1 lemon
100 g feta
Handful mint, chopped

METHOD
1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and black pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious.

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

The post Roast brinjal, feta and lentil salad appeared first on MyKitchen.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

SERVES 4 // COOKING TIME 2 hours

INGREDIENTS
1 red onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2 tins tomato relish
¼ cup lemon juice
1 tsp dried origanum
1 tsp ground coriander
¼ tsp cayenne pepper
8 skinless chicken thighs, with bones
3 brinjals, thickly sliced
1 tsp cumin

METHOD
1. Preheat oven to 180ºC.
2. Heat some oil in a pan over medium heat. Add the onion, red pepper and garlic, and fry until soft and translucent.
3. Add the relish, lemon juice and spices, then reduce the heat to a simmer for 5 minutes.
4. Spread the chicken out in a casserole dish and pour over the sauce. Bake uncovered for 1½ hours.
5. Shred the chicken with a fork and discard the bones. Season to taste.
6. Sprinkle the brinjal slices with cumin and steam for 12−15 minutes, until just tender.
7. Spoon the chicken over the brinjal steaks and serve immediately.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Keen to go meat-free with this dish? Try our pan-fried brinjal slices with tomato sauce.

The post Mexican pulled chicken on brinjal steaks appeared first on MyKitchen.

For the ultimate dinnertime indulgence, a hearty cheesy dish is in order! This traditional moussaka is a fitting feast for your table.

SERVES 8 // COOKING TIME 1 hour 15 min

INGREDIENTS
175 ml plain yoghurt
1 tsp flour
1 egg
2 brinjals
Vegetable oil, to fry
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
500 g beef or pork mince
1 cup white wine
1 beef stock cube
1 tsp dried mixed herbs
1 tsp tomato paste
Black pepper
1 cup grated Cheddar
½ cup grated Parmesan
Paprika

METHOD
1. Preheat oven to 180°C.
2. Whisk together yoghurt, flour and egg.
3. Cut the brinjals into ½ cm slices and fry in hot oil until browned, about 2 minutes a side. Drain on paper towel.
4. In the same pan, brown onion and garlic in a bit more oil. Add the mince, wine, stock cube, mixed herbs and tomato paste. Simmer for 10 minutes. Season with pepper only.
5. Line an ovenproof dish with brinjals. Cover with ½ mince and sprinkle with ½ Cheddar. Repeat.
6. Pour the yoghurt mixture over the top. Finish off with the Parmesan and a sprinkle of paprika.
7. Cover the moussaka with foil and bake for 25 minutes. Remove the foil and bake for 5–10 minutes more, until the cheese is golden. Serve with a Greek salad.

Recipes & styling: Diane Heierli
Photography: Christoph Heierli

The post Moussaka appeared first on MyKitchen.

Brinjals are so delicious and are one of the most versatile veggies! Try them in this simple brinjal and feta focaccia for a light summer supper.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
10 g yeast
75 ml lukewarm water
150 g white bread flour
1 tsp sugar
Salt and pepper
3 baby brinjals, very thinly sliced
1 wheel feta
Parmesan, grated, to sprinkle

METHOD
1. Preheat oven to 190°C and line a baking tray with baking paper.
2. Mix the yeast and water until the yeast is totally dissolved.
3. In a deep bowl, mix the flour, sugar and 1 tsp salt. Add yeast mixture and combine with your hands. When the dough starts to come together, transfer it to a floured surface. Knead dough until smooth.
4. Transfer dough to a bowl, cover with cling film and leave to rise in a warm place for 1 hour.
5. Transfer dough to the baking tray. Spread it out and shape it with your hands.
6. Sprinkle the brinjal slices with salt and pepper. Arrange them on the focaccia.
7. Bake for 30–35 minutes, until crispy and golden brown.
8. Remove the focaccia from the oven. Crumble the feta over it and sprinkle with Parmesan. Serve warm.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Brinjal and feta focaccia appeared first on MyKitchen.