Stuffed brinjals and coconut sauce
| Serves: | 6 |
Ingredients
- 100 g Dates, chopped
- 2 x 2 cm piece Ginger, peeled and finely chopped
- 2 Tbsp Fresh coriander, chopped, plus extra leaves for garnishing
- 100 g Roasted cashews
- 1 red chilli, finely sliced
- 6 tsp Moroccan rub
- 1 onion, peeled and finely chopped
- 3 Brinjals
- Pomegranate rubies, to serve
- 4 1/2 limes, juiced and zested
- 100 g cashews
- 6 cups water
- 400 ml coconut milk
- 1/2 tsp cayenne pepper
- 1 tbsp turmeric
- 30 g Butter
- 2 cloves garlic, peeled and chopped
- sea salt and freshly ground pepper, to taste
- 6 Tbsp lemon juice
- 100 g chickpeas, cooked
- 1/4 cup orange juice
- 4 garlic clove, finely chopped
- olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220 °C.
- Halve the brinjals lengthways, place them on a roasting tray, cut side up, and cover with foil.
- Roast the brinjals for about 30 minutes until they are soft and cooked through.
- Leave to cool, then scoop out the inner sections, leaving enough flesh on the skins to keep their shape. Coarsely chop the inner flesh and set aside.
- For the stuffing mix, fry the onion in the olive oil until translucent.
- Add the garlic and chilli and fry for a few minutes, then add the Moroccan rub and fry until fragrant. Add the orange juice and stir well.
- Mix the cashews with the cooked chickpeas and chopped dates.
- Combine the cashew mix, onion mix, chopped brinjal flesh, lemon and coriander in a bowl and season.
- Fill the brinjal halves with the stuffing mix and bake them for 15 minutes.
- For the cashew and coconut sauce, fry the garlic and ginger in butter.
- Add the turmeric, cayenne pepper, coconut milk and 1 – 2 cups of water. Simmer for 15 minutes, then add the cashews, lime zest and lime juice.
- Blend the sauce in a liquidiser and season to taste if needed.
- Garnish the stuffed brinjals with fresh coriander and pomegranate rubies and serve with the cashew and coconut sauce.
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