Brinjal And Zucchini Skewers With Coriander Chilli And Garlic Basting Sauce – Served With Roosterbrood
20 small brinjals (you may remove the stalks or lightly scape them)
4 small zucchinis, sliced into 1.5 cm discs
10 mini Italian tomatoes few pieces of butternut, cut into squares 2 medium red peppers, cut into 4 pieces – seeds removed
1 small onion quartered, take layers apart
300g haloumi cheese, sliced into 2cm thick pieces For a vegan option, replace with firm tofu.
1 large red onion, sliced into rings 4-5 greens chillies, sliced lengthwise salt and pepper to season
2-3 lemons
10-12 stick skewers soaked in water for 30 minutes
TO ASSEMBLE THE VEGETABLES:
Skewer a brinjal followed by an onion layer. Repeat until you have 3 or 4 brinjals in a skewer.
FOR THE ZUCCHINI SKEWER:
Spike through a tomato followed by 2 zucchinis and a butternut square to the top or the end of the skewer.
V’S SPECIAL BASTING:
1 cup fresh coriander leaves
1 sprig curry leaves (15 young leaves) 10 cloves garlic, peeled
2-3 dry red chillies (add more or less according to heat threshold)
2 tsp coriander powder
1 tsp cumin power
½ tsp salt (adjust accordingly)
1 cup olive oil
Add all the ingredients except the olive oil into a spice grinder and blitz a few times to a semi-fine texture.
Remove and add to a bowl. Stir in the olive oil. Mix and keep aside. Now mix the dough for the rooster brood. Once the dough is mixed and left to rest, you can start the braai.
LET’S BRAAI:
Braai these on an open fire or use an electric grill.
Place skewers, peppers, haloumi cheese/ tofu, sliced onion and chilli on the grill. Brush on basting sauce now and then.
As soon as the brinjal softens, use a fork and puncture holes in them – allowing the flavours to seep through.
Season with extra salt and pepper. Remember to turn skewers, haloumi cheese/tofu and vegetables, so they cook evenly.
Remove and keep warm. Squeeze lemon juice before serving.
ROOSTER BROOD:
2 cups self-raising flour
1/3 double cream yoghurt. For a vegan option, replace with vegan yoghurt.
4 tbs water
1 tsp white sugar
¼ tsp salt
1½ tbs olive oil
Sift flour in a large mixing bowl. In a separate bowl, mix the yoghurt, water, sugar, salt and olive oil. Then pour the mixture in the flour.
Mix to form a soft but firm dough – about 5 minutes. Let it rest for 5 to 8 minutes. Once rested, divide the dough into equal pieces and roll into balls. Then press and shape into 2cm thick discs. Grill these on a medium to hot grill/coals for 3 to 4 minutes on each side.
Another great idea is to turn these into flatbreads. Lightly oil the working surface and roll out the dough into 10cm circles about ½cm thick.
Grill these on a medium to hot grill for 2 to 3 minutes on each side.
TOP SERVING TIPS:
On a piece of flatbread, add finely sliced grilled pepper, onions, lettuce, a grilled chilli, a slice of halloumi cheese and grilled brinjals