Serves: 6
Difficulty: Easy, 60 minutes
Ingredients:
8 small brinjals
2 slices stale bread
2 garlic cloves
125ml (½ cup) fresh parsley leaves
45ml (3 tbsp) grated parmesan
30ml (2 tbsp) olive oil plus extra
Chilli to garnish
Method:
1) Preheat oven to 180°C.
2) Place the brinjals directly on the oven rack and roast for 15-20 minutes until tender and the skins brown.
3) In a food processor mix bread, garlic, parsley, parmesan and olive oil until a crumb-like mixture has formed.
4) Place roasted brinjals on a baking tray and slice open. Push the tender flesh towards the skin, creating a hollow. Fill the hollow with the bread mixture and sprinkle with olive oil.
5) Bake for 20 minutes or until the filling is crispy on the top.
6) Garnish with chilli and serve.
'The Great South African Cookbook' published by Quivertree in association with PG Balckwell, R450