If you’re looking to create a mouth-watering vegetarian braai, look no further than our smokey, ridiculously tasty chargrilled aubergine vegetable braai. This dish shines brightly as a main or can be served as a side to another dish.
HANDS-ON TIME 25 min | TOTAL TIME 45 min | SERVES 4 | Vegetarian | Healthy
INGREDIENTS
Baba ganoush
- 2 eggplants
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tsp pomegranate molasses
- ¼ cup flat-leaf parsley, chopped
- 3 tbsp mint, roughly chopped
- 2 tsp salt and pepper, to taste
Chargrilled Aubergine
- 3 aubergines, quartered
- 3 tbsp olive oil
- 3 big long chillies, halved
- 1 punnet vine tomatoes
- 350 grams halloumi, sliced
- Basil, to serve
- Mint, to serve
- Pomegranate seeds, to serve
PREHEAT the oven to 200℃ and line a large baking tray.
PREPARE the baba ganoush a day in advance, this will allow the flavours to develop the best. Over the flame of your gas hob, char the aubergines until completely soft, place in a bowl and cover with cling film. Allow this to sit for 10 minutes, before peeling off the skin. In a large bowl, mash the aubergine with a fork before mixing in the rest of the ingredients. Taste the seasoning and adjust as needed. If you don’t have a gas hob, you can pop your aubergines in a very hot oven or grill them on the fire of your braai.
CHARGRILLED AUBERGINE Start the fire and once you have medium coals, slice small slits into your aubergine, brush with 1tbsp olive oil and grill on your fire grid. They will be ready when they are naturally released from the grill. On your prepared roasting tray, add your peppers and vine tomatoes, drizzle with the remaining oil and roast until charred and soft. In a pan, fry your halloumi slices, until golden on all sides. Do this step last or the halloumi will go rubbery.
SERVE on a platter, with the baba ganoush on the bottom, top with all of your aubergines, chillies, tomatoes, halloumi and finish off with fresh basil, mint and some pomegranate seeds. Serve your vegetarian braai and enjoy!
Chargrilled aubergine Vegetable braai
Ingredients
- Baba ganoush
- 2 eggplants
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 pomegranate molasses
- ¼ cup flat-leaf parsley, chopped
- 3 tbsp mint, roughly chopped
- 2 tsp salt and pepper, to taste
- Chargrilled Aubergine
- 3 aubergines, quartered
- 3 tbsp olive oil
- 3 big long chillies, halved
- 1 punnet vine tomatoes
- 350 grams halloumi, sliced
- Basil, to serve
- Mint, to serve
- Pomegranate seeds, to serve
Instructions
1. Preheat the oven to 200℃ and line a large baking tray.
2. Prepare the baba ganoush a day in advance, this will allow the flavours to develop the best. Over the flame of your gas hob, char the aubergines until completely soft, place in a bowl and cover with cling film. Allow this to sit for 10 minutes, before peeling off the skin. In a large bowl, mash the aubergine with a fork before mixing in the rest of the ingredients. Taste the seasoning and adjust as needed. If you don’t have a gas hob, you can pop your aubergines in a very hot oven or grill them on the fire of your braai.
3. For the chargrilled aubergine. Start the fire and once you have medium coals, slice small slits into your aubergine, brush with 1tbsp olive oil and grill on your fire grid. They will be ready when they are naturally released from the grill.
4. On your prepared roasting tray, add your peppers and vine tomatoes, drizzle with the remaining oil and roast until charred and soft. In a pan, fry your halloumi slices, until golden on all sides. Do this step last or the halloumi will go rubbery.
5. Serve on a platter, with the baba ganoush on the bottom, top with all of your aubergines, chillies, tomatoes, halloumi and finish off with fresh basil, mint and some pomegranate seeds.
Notes
If you don't feel like making a fire, go ahead and grill or roast the aubergine in a pan or the oven.
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.