Brinjals are an easy and versatile veggie that you can really make the most out of with your meals! Try our roast brinjal with lentil salad and tahini for a delicious veggie dish.
SERVES 4 // COOKING TIME 40 min
8 baby brinjals, halved lengthwise
¼ cup olive oil
3 tbsp tahini
2 cups brown lentils, cooked
20 g parsley, chopped
1 red pepper, seeded and diced
1 onion, peeled and diced
1 lemon, juiced
2 tbsp white wine vinegar
1 tbsp brown sugar
Salt and pepper
1. Preheat oven to 180°C.
2. Drizzle brinjals with 2 tbsp oil and place cut-side down on a baking tray. Roast for about 25 minutes, until tender.
3. Add a little water to the tahini to thin it to pouring consistency.
4. Mix remaining ingredients to make the salad.
5. To serve, pile the salad on top of brinjals and drizzle with tahini.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli