I first sampled these when I lunched quite leisurely at Moemas in Parktown North (the joys of setting your own lunch hours).
So delighted by the fresh flavours and happy marriage, I set out to replicate this starter for a dinner I hosted for two of my dearest friends.
Four brinjals; that had been sliced into thick rounds, scored, drizzled with olive oil and scattered with ground salt and black pepper, went into an oven preheated at 180 degrees celsius for about an hour.
While that was getting on, I made up the dressing; plain yoghurt, honey, chopped garlic, torn mint leaves, sliced chives, some bits of parsley, half a pinch of salt and a little bit of ground black pepper.
Once the brinjals were out and cooled, I arranged them onto a plate and spooned the dressing over each round. I unabashedly stew pomegranate rubies over, totally copy-catting Moemas presentation. My only inspired move was to scatter a handful of Melissa’s seed and nut mix over the dressing.
Originally blogged here.