Baked brinjals/aubergines/eggplant with yoghurt dressing
May 20, 2009 in Uncategorized
Hi everyone, these last few months have been a speeding blur. I have just made the transition from being a desk-bound 8-5er to a more relaxed/non-knotty muscled freelancer.
And now onto our show for today:
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.
pinkpolkadot said on May 20, 2009
Good Luck with the freelancing!! Your brinjals look brilliant!
naqiyah said on May 20, 2009
i was going to text to ask how your first dinner went! but these must have been the highlight for sure, they look gorgeous!
aishamahomed said on May 20, 2009
welcome back!!
your brinjols look mmm……
slicesofkiwi said on May 20, 2009
wow! i love brinjals-going to definitely try this out!
canda1 said on May 20, 2009
Welcome back….know what you mean about the time!!!! This is one of my favourite dishes!! It is in Claudia Rodens book called Arabesque, or at least very similar. I add a bit of cumin to the yoghurt to!
saaleha said on May 20, 2009
Thanks PPD. The only battle now is to hold pyjamz-procrastination at bay.
saaleha said on May 20, 2009
It went off perfectly:) I panicked half-way through preparation that things wouldn’t get done in time, but then the mojo switched on and I went at it. The prawns and soup were winners too. I’ll blog the salad soon.
saaleha said on May 20, 2009
it’s great to be back and cracking. Thanks Aisha:)
saaleha said on May 20, 2009
Easiest dish ever. I love how versatile brinjals are.
saaleha said on May 20, 2009
Thanks MT&T. Is there a specific name for this dish? Cumin! Yes, that would have been perfect. Will add some on the encore.
ninatimm said on May 20, 2009
Holy crumbs….grilled aubergine has NEVER looked this good!!!
canda1 said on May 21, 2009
Batinjan Bil Rumman Wal Laban.
She brushes the aubergine slices with pomegranate molasses, red wine vinegar and olive oil. I just season them and brush with olive oil as you did!
faridahb said on May 21, 2009
This looks MAGNIFISCENT.
Collywolly said on May 25, 2009
OH! MY! ACHING! NERVES! That’s all I have to say about that…….
) xxx
Its good to see you back again Saaleha…all the best with the freelancing….
and ja, I have to make this hehe