Brin­jals with yo­ghurt, pomegranate and green cous­cous salad

YOU Best Recipes: Braai - - Contents -

SERVES 6 Prepa­ra­tion 10 min Cook­ing 40 min

3 medium brin­jals

250 ml (1 c) full-cream plain yo­ghurt

1 gar­lic clove, crushed salt and freshly ground pep­per

60 ml (¼ c) pomegranate seeds pinch of za’atar (Mid­dle Eastern spice blend) 15 ml (1 T) olive oil green cous­cous salad to serve (see recipe

above right)

1 Prick the brin­jals with a fork. Braai over in­di­rect heat in a ket­tle braai for about 30 min­utes or un­til the brin­jals are soft. Re­move from the braai and al­low to cool.

2 Mix the yo­ghurt and gar­lic. Sea­son with salt. 3 Halve the brin­jals length­ways. Score the fleshy side in a di­a­mond pat­tern but don’t cut all the way through. Braai on the grid over di­rect heat un­til lightly charred. Ar­range on a serv­ing plat­ter and spoon the gar­lic yo­ghurt over.

4 Sprin­kle the pomegranate seeds and a lit­tle za’atar over. Sea­son with pep­per. Driz­zle the olive oil over and serve with green cous­cous salad.

HENK AND AVRIL (AS SEEN ON KOM ONS BRAAI EPISODE 5 ON VIA)

4

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.