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.

Brinjals are an easy and versatile veggie that you can really make the most out of with your meals! Try our roast brinjal with lentil salad and tahini for a delicious veggie dish.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 baby brinjals, halved lengthwise
¼ cup olive oil
3 tbsp tahini
2 cups brown lentils, cooked
20 g parsley, chopped
1 red pepper, seeded and diced
1 onion, peeled and diced
1 lemon, juiced
2 tbsp white wine vinegar
1 tbsp brown sugar
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Drizzle brinjals with 2 tbsp oil and place cut-side down on a baking tray. Roast for about 25 minutes, until tender.
3. Add a little water to the tahini to thin it to pouring consistency.
4. Mix remaining ingredients to make the salad.
5. To serve, pile the salad on top of brinjals and drizzle with tahini.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Roast brinjal with lentil salad and tahini appeared first on MyKitchen.

If you’re looking for quick, affordable and healthy meal options then you should add these yummy brinjal and baby marrow roll-ups to the list!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
Olive oil
6 baby marrows, thinly sliced lengthways
2 brinjals, thinly sliced lengthways
4 cups chopped spinach
1 wheel feta
Salt and pepper
1 white onion, peeled and finely chopped
1 clove garlic, peeled and crushed
410 g tin chopped tomatoes
2 tbsp chopped origanum
½ tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan. Brush the baby marrow and brinjal slices with oil and grill until charred, about 3 minutes a side.
3. Steam spinach for 5 minutes, until wilted. Mix with the feta and season.
4. Fry the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add tomatoes, origanum, sugar, and season. Cook for 15 minutes. If the sauce becomes too thick, add a splash of water.
5. To assemble, place a slice of brinjal on top of a slice of baby marrow. Place 2 tbsp spinach in the middle, and then roll up the slices. Repeat.
6. Spoon the tomato sauce into an ovenproof dish and carefully add the roll-ups.
7. Bake for 20 minutes.

Recipe & styling: Caro Alberts
Photography: Kendall-leigh Nash

The post Brinjal and baby marrow roll-ups appeared first on MyKitchen.

These tasty brinjal pizza bites are perfect for day-time snacks. Plus, brinjals are great for weight loss and digestion, so it’s the perfect alternative to your usual pizza.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the Napoletana sauce
Olive oil
1 onion, chopped
2 sprigs origanum
2 cloves garlic
1 bay leaf
1½ kg tomatoes, chopped
¾ cup basil
For the brinjals
2 large brinjals, sliced into rounds
Olive oil
1 cup Napoletana sauce
300 g mozzarella, sliced
Fresh basil

METHOD
For the sauce
1. Heat olive oil in a pot and fry onion.
2. Add origanum, garlic and bay leaf. Cook for 1 min.
3. Add chopped tomatoes and simmer for 40 min. Add basil, cook for 5 min and season to taste.
For the brinjals
1. Preheat oven to 220°C.
2. Arrange brinjal slices on a baking tray and brush each one with a little olive oil. Bake for 15 minutes, until just tender.
3. Remove from oven, spoon some sauce on to each slice and top with a slice of mozzarella.
4. Switch the oven to grill.
5. Grill the slices 3–5 minutes until the cheese has melted.
6. Top with basil leaves and serve immediately.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

The post Brinjal pizza bites appeared first on MyKitchen.

Still love a good burger but want to try a meat-free option? These caprese brinjal burgers still packs all the punch, but with a veggie alternative.

MAKES 6 // COOKING TIME 35 min

INGREDIENTS
2 large brinjals
¼ cup coarse salt
Olive oil
6 wholewheat buns
300 g mozzarella, sliced
2 tomatoes, sliced
¼ cup basil pesto
Fresh basil to serve

METHOD
1. Cut the brinjals into 2 cm slices. Place the slices on a clean tea towel and sprinkle with the coarse salt. Leave for 15 minutes for the excess liquid to drain.
2. Rinse the brinjal slices to remove the excess salt, then pat dry.
3. Heat olive oil in a griddle pan over medium heat and cook the brinjal slices until they are soft and slightly charred, about 2–3 minutes per side.
4. Slice each bun in half and layer with slices of mozzarella, tomato and brinjal. Drizzle with some pesto and top with basil. Season well.

Recipe & Styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Caprese brinjal burgers appeared first on MyKitchen.