These Stuffed Brinjals with Tzatziki are a heart-healthy Mediterranean way of eating - fresh, simple and packed with flavour.
- 1 hr 10 mins
- 3 large brinjals, halved lengthways
- olive or avocado oil, for cooking
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 5ml ground cinnamon
- 8 ripe tomatoes, halved
- handful parsley, chopped
FOR THE TZATZIKI
- 125ml Bulgarian yoghurt
- ½ cucumber, deseeded and grated
- handful mint, chopped
- 1 garlic clove, crushed
- Preheat oven to 190°C. Score the flesh side of the brinjals deeply and brush with oil. Bake for about 25 minutes until the flesh is soft enough to scoop out. Cool slightly and scoop the flesh out, leaving a 1cm layer, keeping the skins and flesh until needed.
- Fry the onion in a splash of oil until soft. Add the garlic and cinnamon. Fry for a further minute and season. Add the brinjal flesh and mix until combined.
- Scoop out the tomato seeds and juice (reserve) and chop the flesh. Add the chopped tomatoes to the pan and cook for 10 minutes until soft. Stir in some of the parsley.
- Lay the brinjal halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more oil and bake for about 30 minutes until the brinjals are soft.
- For the tzatziki, combine all the ingredients. Season.
- Serve brinjals with the tzatziki.
Magazine issue date: June, 2015