Brinjals with yoghurt, pomegranate and green couscous salad
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)