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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You shouldn’t have to spend hours cooking or rush to throw together your weekday lunches – be sorted in 10 minutes with this tortilla chip dipping bowl.

SERVES 1 // COOKING TIME 10 min

INGREDIENTS
For the tortilla chip dipping bowl
½ red pepper, diced
¼ onion, diced
1 tbsp chopped coriander
1–2 tsp apple-cider vinegar
¼ cup cooked black beans
¼ tbsp vegetable oil
Salt and black pepper
⅓  cup avocado hummus
1 cup tortilla chips
For the quick salsa
Baby tomatoes, diced
Olives, diced
2 tsp apple-cider vinegar
1 tsp chilli flakes
Salt and pepper

METHOD
For the tortilla chip dipping bowl
1. Mix the red pepper, onion, coriander, apple-cider vinegar and ½ tsp salt.
2. In a separate bowl, mix the beans, oil and seasoning.
For the quick salsa
1. Combine the baby tomatoes and olives with the apple-cider vinegar and chilli flakes.
2. Season with salt and pepper and serve with the tortilla chip dipping bowl.

Recipe & styling: Jana Du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Find even more weekday lunch options here!

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Give the humble mielie a Mexican makeover with our corn salsa! Serve it up as a snack or side dish the next time you have friends over.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
4 mielies, braaied or boiled
4 spring onions, sliced
3 tomatoes, chopped
½ cup chopped coriander
1 red chilli, seeded and finely sliced
Juice of 2 limes, plus wedges to serve
1 tbsp olive oil
Salt and pepper
Tortilla chips, to serve

METHOD
1. Cut the mielie kernels off the cobs and place in a bowl. Add the spring onions, tomatoes, coriander and chilli and stir to mix.
2. Dress with lime juice and olive oil, season and mix again.
3. Serve with tortilla chips and lime wedges.

The post Corn salsa appeared first on MyKitchen.