BAKED BRINJALS WITH BLACK CARDAMOMAND-DATE BUTTER
“In this dish, inspired by Diana Henry, brinjals are baked whole and become receptacles for a glorious black cardamom-and-date butter.”
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 35–40 minutes
medium-large brinjals 6 vegetable oil 2T
For the butter: black cardamom 6 pods, split open and seeds removed (you can use green cardamom here if you prefer, but the flavour will be less smoky) butter 100 g dates 8, pitted and chopped garlic 2 cloves, minced chilli flakes ¼ t (or 1 t chilli oil) ground ginger ½t ground turmeric 1t
1 Preheat the oven to 180°C. Brush the brinjals with a little vegetable oil and lay on a shallow baking sheet. Prick them a few times with a skewer, then roast for 35–40 minutes, or until completely soft and a bit deflated. 2 Meanwhile, make the butter. Blitz the cardamom seeds in a coffee grinder or grind in a mortar and pestle. Place the cardamom in a food processor with the remaining ingredients and pulse until all the ingredients are mashed together. Shape into a log on a sheet of baking paper and twist the ends to close. Chill until needed. 3 Split the brinjals down the middle and fluff up the flesh using a fork. Insert slices of the cardamom butter into the brinjals and allow to melt. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Ken Forrester Signature Series Chenin Blanc 2019
Cooking: 50 minutes
olive oil 2T medium onions 2, thinly sliced fresh cauliflower 400 g, broken into florets salt, to taste hot water 3¼ cups extra virgin olive oil, for serving freshly ground black pepper, for serving
1 Sweat the onions in the olive oil over a low heat for 10–15 minutes until translucent without letting them brown. Check a few times and stir so that the onions do not caramelise. 2 Add the cauliflower, salt and ¼ cup hot water. Increase the heat slightly and cover the pot tightly. Stew the cauliflower for 12–15 minutes, or until tender. Add 2½ cups hot water, bring to a low simmer, and cook for a further 20 minutes. 3 Purée the soup using a stick blender or in batches in a regular blender until very smooth and creamy. (I strain the liquid from the cauliflower, then pop the cauliflower without liquid into the blender and then add the liquid in a slow stream to with the motor running.) 4 Let the soup stand for 20 minutes. It will thicken slightly. Thin it with the remaining water and reheat. Serve hot, drizzled with a thin stream of extra virgin olive oil and black pepper. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Springfield Albariño 2020