Braaied spicy brinjals with poppadoms

Sweet roasted brinjal, tossed with chilli and lemon and served with lashings of yoghurt, makes a refreshing side for your braai, or a lovely, light meat-free Monday option. Fry with a tiny dash of oil in a griddle pan for an indoor version.

Serves: 4 people


2 medium brinjals
2 crushed garlic cloves
1 small chopped chilli
15 g fresh chopped coriander
2 tablespoons chopped spring onion
2 tablespoons olive oil
2 tablespoons lemon juice
4 poppadoms
80 ml natural yoghurt
pink peppercorns


Slice the brinjals into 1 cm thick slices and braai for five minutes on each side or until soft. Chop into rough squares and toss with chilli, garlic, olive oil, lemon juice, spring onion and coriander. Season. Cook poppadoms in the microwave until puffed. Serve with natural yoghurt, ground peppercorns and poppadoms.

Recipe by Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.

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