What is Grilled, Chargrilled and baked and oh so delicious?

Grilled brinjal and bonito

Cook the brinjals in medium coals or over a gas flame, turning them until blackened and soft.

INGREDIENTS

• 4 medium brinjals
• 4 T teriyaki sauce
• 4 T freshly squeezed lime juice
• 1 T sesame oil
• 1 T bonito flakes

COOKING INSTRUCTIONS

1. Preheat the oven to 180°C. Place the brinjals directly on the oven racks. Bake for 45 minutes or until soft and wilted.

2. Cut the brinjals in half and drizzle with the teriyaki sauce, lime juice and sesame oil. Sprinkle over the bonito flakes.

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Chargrilled Asian-style brinjals with noodles

INGREDIENTS

• 2 large brinjals
• 6–8 baby brinjals
• olive oil, for drizzling
• 6 T tamari or soya sauce
• 2 T honey
• 1 T fish sauce
• 1 t sesame oil
• 2 limes, zested and juiced
• 1 clove garlic, crushed
• 1 x 5 cm piece ginger, peeled and grated
• egg noodles, cooked, for serving
• 2 t coriander, chopped, for serving
• chilli, sliced, for serving
• roasted cashews, chopped, for sprinkling
• Ingredients aren’t specified.

COOKING INSTRUCTIONS

Cook the brinjals over an open flame on a gas stove or braai until blistered and starting to split. Place on a baking tray and set aside to cool, then brush off any ash.

Preheat the oven to 200°C. Drizzle the brinjals with olive oil and 3 T tamari or soya, then roast for 10 minutes.

Whisk the remaining tamari or soya, honey, fish sauce, sesame oil, lime juice and zest, garlic and ginger.

While the brinjals are still hot, split with a knife and drizzle over the dressing. Serve with the noodles, coriander, chilli and cashews.

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Baked cheesy brinjals

INGREDIENTS

• 4 medium brinjals (about 250 g each)
• olive oil, for drizzling
• baby spinach, for serving
• baby cabbage, shredded, for serving
• For the filling, mix:
• 250 g smooth ricotta
• 150 g fior di latte mozzarella, drained and torn into shreds
• 25 g Parmesan, grated
• ¼ t dried oregano (optional)
• For the topping, mix:
• 40 g Parmesan, grated
• 6 T thick mayonnaise

COOKING INSTRUCTIONS

Preheat the oven to 190°C. Halve the brinjals lengthways, then score the flesh in a criss-cross pattern. Oil lightly and bake for 30 minutes, or until very tender. Allow to cool, then carefully remove the soft flesh and chop.

Mix the filling with the chopped brinjal and season to taste. Spoon into the brinjal shells.

Add the topping and bake at 200°C for 10 minutes, or until hot and starting to catch.

Serve with the baby spinach and cabbage, lightly dressed with lemon juice and olive oil.

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