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.

Restaurant chef Vanie Padayachee shares her delicious mirch baingan ka salan recipe, a typical dish of the southern Indian city of Hyderabad. It’s the perfect vegetarian main, or a wonderful side to breyani.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the vegetables
Vegetable oil, to deep-fry
10 baby brinjals
1 green pepper
1 yellow pepper
1 red pepper
For the Kashmiri masala
30 green cardamom pods (seeds only)
15 cloves
5 black cardamom pods (seeds only)
4 cinnamon sticks
½ nutmeg
5 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp black peppercorns
½ tsp fenugreek seeds
For the sauce
300 g cashews
150 g coconut flour
100 g sesame seeds
200 ml vegetable oil
2 tbsp black mustard seeds
4 sprigs curry leaves
2 tbsp fenugreek seeds
5 green chillies, halved
1 tbsp ground turmeric
1 tsp salt
½ tsp Kashmiri masala
700 ml plain yoghurt
250 g tamarind paste, mixed with a little water

METHOD
For the vegetables
1. Preheat oil in a wok or pan.
2. Butterfly the vegetables (cut them open so they are spread out flat) and deep-fry until just cooked. Drain in a colander and set aside.
For the Kashmiri masala
1. Toast all the ingredients and then grind into a powder.
For the sauce
1. Dry-fry cashews, coconut flour and sesame seeds separately. Then combine them, add a little water and purée.
2. Heat the oil in a heavy-based pan. Fry the mustard seeds until they start popping.
3. Add the curry leaves and the fenugreek seeds and cook until the seeds start popping.
4. Add the chillies, turmeric, salt and Kashmiri masala, and fry for 5 minutes.
5. Add the cashew paste and cook gently for 5 minutes.
6. Add the yoghurt and simmer on low heat for 10 minutes.
7. Add the tamarind paste and cook the sauce until it splits.
8. Bring the sauce to the boil. Add the fried vegetables and simmer for a few minutes, until they have absorbed the sauce.
9. Serve your mirch baingan as is or with a side of breyani.

Recipe: Vanie Padayachee
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

You haven’t tried Indian food until you’ve tasted a traditional chicken korma curry!

The post Vanie Padayachee’s mirch baingan ka salan appeared first on MyKitchen.

Get all the flavour, minus the calories, with these pan-fried brinjal slices. It’s the ideal meat- and gluten-free lasagne alternative.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
3 large brinjals, peeled
⅓  cup olive oil
½ onion, chopped
1 garlic clove, crushed
400 g tin chopped tomatoes
Basil, to garnish
Grated Parmesan, to garnish

METHOD
1. Top and tail the brinjals and cut into 1 cm thick slices. Cut into rectangles to look like pasta sheets.
2. Steam the slices in batches for 2–3 minutes, until soft.
3. Heat oil in a pan and fry the slices in batches until browned, adding more oil as needed.
4. For the sauce, heat some oil, and fry the onion and garlic until fragrant, 5 minutes. Add the tomatoes, salt and pepper, and cook for 10 minutes.
5. Place the mixture in a blender and pulse until chunky.
6. Spoon tomato sauce over the fried brinjal and sprinkle with basil leaves and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

There is so much more you can do with this versatile veg, so why not try these brinjal pizza bites? The kids will love them!

The post Pan-fried brinjal slices with tomato sauce appeared first on MyKitchen.

Enjoy #MeatFreeMonday with loads of flavour, and try this wholesome grilled paneer and brinjals recipe with home-made mango atchar.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the mango atchar
5 mangoes, grated
1 tsp salt
1 cup white vinegar
4 green chillies, chopped
2 garlic cloves, grated
1 tsp grated ginger
2 tbsp masala spice
2 tbsp sugar
1 tsp chilli powder
1 tsp cumin
1 tsp coriander
½ tsp turmeric
For the grilled paneer and brinjals
8 baby brinjals, sliced
¼ cup olive oil
1 L full-cream milk
½ cup double-cream yoghurt
1½ tbsp lemon juice
½ cup mango atchar

METHOD
For the mango atchar
1. Mix the grated mangoes with the salt and let sit for 20 minutes.
2. Add the vinegar, green chillies, garlic, ginger and spice.
3. Spoon into sterilised jars and leave to pickle in the fridge for 5 days.
For the grilled paneer and brinjals
1. Preheat oven to 180°C.
2. Place the brinjals on a baking tray and drizzle with 3 tbsp oil. Roast for 30 minutes, until soft and brown.
3. Bring the milk to a rapid boil, then reduce to a simmer.
4. Add the yoghurt and lemon juice. Simmer for 2 minutes, until the milk starts to split and cheese curds begin to form. Turn off the heat and leave for 15 minutes.
5. Strain the mixture through a clean dish towel, draining the whey. Press out all the whey, twist the cloth tightly closed and leave for 10 minutes to set.
6. Tear off small pieces of paneer and roll into balls.
7. Heat the remaining 1 tbsp oil in a pan. Skewer 3 balls at a time and fry until golden, about 3 minutes per side.
8. Serve the paneer with roast brinjals and atchar, garnished with coriander and cashews.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Use your delicious new mango atchar for these pap waffles with atchar yoghurt.

The post Grilled paneer and brinjals with home-made mango atchar 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

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