YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 25 min

Pre­heat the oven to 180 ° C Grease a bak­ing sheet with olive oil 1 Cut the brin­jals length­ways into long, thin slices Ar­range on the bak­ing sheet, driz­zle olive oil over and sea­son with salt and

2- 3 large brin­jals 30 ml ( 2 T) olive oil salt and pep­per 375 ml ( 1 ½ c) cous­cous 2 rounds feta cheese, crum­bled 10 g fresh pars­ley, chopped juice of ½ lemon


1 can ( 410 g) chopped toma­toes 15 ml ( 1 T) sugar 15 ml ( 1 T) mixed dried herbs pep­per Bake for 15 min­utes or un­til done 2 Put the cous­cous in a bowl and cover with boil­ing wa­ter Cover the bowl with cling­film and al­low the cous­cous to swell, about 10 min­utes Fluff with a fork and add the feta, pars­ley and lemon juice Sea­son with salt and pep­per and mix 3 Sauce Bring the toma­toes, sugar and dried herbs to the boil and sim­mer gen­tly for 10 min­utes Add salt and pep­per 4 Shape a heaped ta­ble­spoon of the cous­cous mix­ture into a ball and roll up in a brin­jal slice Re­peat with the re­main­ing ingredients Serve with the tomato sauce and po­lenta, if pre­ferred

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