You’ll need: For the roasted brinjal – 600g brinjal; 600g eggplant; 30ml canola oil; juice of half a lemon; 1 garlic clove, crushed; 2.5ml ground cumin; 2.5ml ground coriander; 2.5ml salt.
For the spicy yoghurt dressing – 250ml Lancewood Double Cream Plain Yoghurt; 1 garlic clove, crushed; 15ml Sriracha, to taste; 15ml fresh coriander, chopped; 5ml lemon juice; 1ml ground cumin; 1ml ground coriander; salt to taste.
To finish – 15ml pine nuts or flaked almonds, toasted; fresh coriander.
How to:
Roasted brinjal:
Preheat the oven to 180°C and line a baking sheet with foil.
Mix the oil, lemon juice, garlic, cumin, coriander and salt together.
Halve the brinjals lengthways. Cut 1 cm deep crisscross lines about 1.5 cm apart into the brinjals.
Brush with the oil mixture allowing it to run into the cuts.
Place cut side down on the baking sheet and roast for 30 minutes.
Turnover and brush with the remaining oil mixture. Roast for a further 15 minutes or until soft.
Spicy yoghurt dressing:
Mix the yoghurt, garlic, sriracha, coriander, lemon juice, cumin, coriander and seasoning together.
To serve:
Spoon spicy yoghurt dressing on top of the brinjals and sprinkle with toasted pine kernels or flaked almonds and coriander. Enjoy!
* Recipe & image by Lancewood.
