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.

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.

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

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