We love a quick (and delicious) weeknight dinner! These recipes have no meat, no stress – just satisfying dinners ready in under an hour! 

Chunky baba ganoush with onion rings 

Serves 6  

Ingredients 

For the baba ganoush  

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onions rings  

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste  

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve  

Olive oil
Chilli, chopped
Bread or crackers 

Method 

For the baba ganoush 

1. Preheat oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.

For the onion rings 

1. Mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier crumb. Fry the onions in 180°C oil for roughly 4-6 minutes, until they are golden and crispy. Leave in a warm oven until ready to serve.
2. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Vegetarian chocolate chilli 

Serves 4  

Ingredients 

2 Tbsp coconut oil
½ onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped 
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
100g sweetcorn
150ml red wine (or water)
100ml vegetable stock
30g dark chocolate (80%), roughly chopped
Salt and milled pepper  

Method  

1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3-5 minutes, until spices are fragrant and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20-25 minutes.
4. Stir in the chocolate until melted and evenly combined. Season with salt and pepper.

Recipe, styling & photography: Anett Velsberg 

Brinjal ragu cheesy pap 

Serves 4  

Ingredients 

For the brinjal ragu  

¼ cup vegetable oil 
2 large brinjals, cubed 
1 onion, thinly sliced 
3 cloves garlic, minced 
1 Tbsp tomato paste 
¼ cup red wine 
400g tin chopped and peeled tomatoes 
1 Tbsp chopped oregano 
1 bay leaf 
⅓ cup water 
1 Tbsp sugar   

For the cheesy pap  

4½ cups boiling water 
1 cup maize meal
1 Tbsp butter 
⅓ cup grated white cheddar     

Fresh coriander, to serve (optional)  

Method  

1. For the brinjal ragu, heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 
2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.
3. For the cheesy pap, place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.
4. To serve, spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander, if desired.

Recipes & styling: Jezza-Rae Larsen, Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za 

Spinach and artichoke bake with ciabatta 

Serves 4  

Ingredients 

1 onion, diced
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
2 cup milk
400g baby spinach
400g artichoke, heart and leaves, quartered
100g white mature cheddar, grated
Ciabatta, toasted to serve 

Method 

1. Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2. To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2-3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3-5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Cosy vegetarian weeknight dinners (in under an hour)  appeared first on MyKitchen.

Summer is the perfect time to enjoy all the Mediterranean favourites we know and love so well. Let us show you how to make a traditional tasty baba ganoush.

SERVES 4 // COOK TIME 35 min

INGREDIENTS
3 brinjals
3 cloves garlic, peeled and crushed
2 tbsp lemon juice
3 tbsp tahini
⅓ cup olive oil
¼ cup chopped parsley
Salt and pepper
Pita, toasted and cut into wedges, to serve

METHOD
1. Light the braai.
2. Wrap each brinjal in foil and place directly on the hot coals. Cook for about 25 minutes, turning occasionally, until charred on the outside and cooked through.
3. Unwrap the brinjals, cut them in half and scoop out the soft flesh with a spoon. Place the flesh in a sieve set over a bowl and squeeze out excess moisture, then transfer to a bowl.
4. Add the garlic and lemon juice to the brinjal and stir with a fork until it breaks down into a rough paste. Add the tahini and then the olive oil in a thin stream, stirring constantly. The mixture should be pale and creamy.
5. Mix in the parsley and season.
6. Serve with toasted pita wedges.

Hummus is always a winner, and we got local musician J’Something to let us in on his classic chickpea hummus recipe. This one is perfect to enjoy with these cumin flatbreads with garlic and chilli!

The post Tasty baba ganoush appeared first on MyKitchen.

When we think of healthy vegan/vegetarian food, this flavour-packed, nutritious chunky baba ganoush recipe comes to mind!

Serves 6 // Cooking time 15 min

Ingredients

For the baba ganoush

4 medium brinjals
2 whole garlic cloves
2 tbsp olive oil
Salt and pepper, to taste

For the onions rings

6 tbsp flax seeds, blended to a flour
7 tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds

For the tomato paste

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli to taste to serve
Olive oil
Chilli, chopped
Bread or crackers

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2  foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

The post Chunky baba ganoush with onion rings appeared first on MyKitchen.

Making this Middle Eastern spread is super easy and the perfect accompaniment to any vegetarian dinner. Enjoy baba ganoush with flatbreads, veggies, anything that can be dipped, spread or spooned!

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
2 large brinjals
50 ml tahini
100 ml olive oil
Juice of 1 lemon
Salt and black pepper, to taste
150 ml Greek yoghurt
2 tsp coriander, to garnish
Pomegranate arils, to garnish

METHOD
1. Place the brinjals, tops and all, over a gas flame (a braai will also work excellently here), until they are very charred.
2. Place the chargrilled brinjal, tahini, olive oil and lemon juice in a blender and blitz until smooth. Season well.
3. Place the brinjal mixture in a serving bowl and swirl the yoghurt through.
4. Garnish with coriander and pomegranate arils.
5. Serve with flatbread, your favourite crudités or as an accompaniment to a juicy veggie steak.

The post Baba ganoush appeared first on MyKitchen.