Chef Caro

Hi everyone,

I am having a SERIOUS aubergine craving at the moment… I eat them almost every day.

I slice the suckers lengthways – about 1cm thick. Drizzle generously with olive oil and sprinkle with rosemary salt.

Leave them in the oven at 180 C for about 15-20 mins or until caramelised.

It is heaven… crispy chewy skin and creamy flesh. I’m hooked!

So when it came to pairing our wines for the April vegetarian Vin-atics, I had to do something with aubergines.

Check out the recipe here.

If you feel like winning R500 Cybercellar vouchers have your own fun evening and let us know! See more about this here….

Lots of brinjal love,

Caro xxx