Recipes / Sides
Braaied brinjals with garlic and herbs
Thick aubergine slices brushed with garlic, basil and parsley oil, braaied over medium coals until soft and browned, then finished with lemon.
- Prep
- 15 min
- On the fire
- 12 min
- Plan ahead
- 30 minutes to 2 hours with the herb oil
- Serves
- 4 to 6
Ingredients
Method
Cooking on gas?
- Preheat with the burners on high and the lid closed for 10 minutes, then turn them down to medium so the lid thermometer settles at 175 to 200°C (350 to 400°F). Brush the grates clean and oil them.
- Cook with the lid open and use the recipe times as a guide.
- Cut the brinjals across or lengthwise into slices 1.5 cm (5/8 inch) thick.
- Mix the oil, garlic, basil, parsley and pepper. Brush it over both sides of each slice.
- Lay the slices on a tray and leave them for 30 minutes to 2 hours so they soak up the oil.
- Salt the slices just before cooking.
- Braai over medium coals for 5 to 6 minutes a side, until soft right through with dark grill marks.
- Pile them on a platter, squeeze over the lemon and add the cheese if using.
Done when: the slices are soft and creamy in the middle, with no white, spongy flesh left, and well browned outside.
Tips
- Undercooked brinjal is tough and bitter. Press the centre of a slice; it should give easily.
- Thin slices burn before they soften. Keep them at least 1.5 cm (5/8 inch) thick.
- Leftovers make a good braaibroodjie filling with mozzarella.
Brinjal is the South African name for aubergine, borrowed from Portuguese and used in Cape kitchens for centuries. On the braai it turns soft and smoky, which makes it one of the best vegetarian sides for a mixed fire. Serve it with the braaied garlic mushrooms for a meat-free plate.
Source
Adapted from Herb and Garlic Grilled Eggplant (Aubergine) at Food.com.