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    Delicious Grilled Whole Aubergines Recipe With Bruschetta

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    Let’s face it: every time you buy an aubergine, you already know you need it for some recipe, right? It’s not exactly a staple like tomatoes or potatoes. But we’re here to open your world: this grilled whole aubergine recipe is going to blow. your. mind. And, it’ll probably become a new staple, since so damn delicious.

    Might we add that it happens to be vegan and goes perfectly on the braai menu? Vegetarians and braais typically don’t go well together, but your picky vegan mates will love you for this tasty alternative to the giant mushroom. Lose the bruschetta and this grilled whole aubergine becomes a healthy side attraction to a meaty main. Or, just make it all winter long. No judgement.

    READ MORE: What Is The 30 Plants Per Week Challenge?

    Benefits of Aubergine

    First off, get ready to have your world rocked: aubergine, by biological definition, is not a vegetable at all, but a berry.

    Now that we’ve sufficiently shifted your reality, let’s look at how good this plant can be for your bod. It’s high in fibre and low in calories, making it a great addition to salads, stews and basically anything else you can chuck into a pot. They’re also high in antioxidants which fight off free radicals in the body – the stuff causing things like ageing and other nasties. Also, the fibre, potassium, vitamin C, vitamin B6, and antioxidants in eggplants all support heart health. And when it comes to the skin, leave it on and eat it: nasunin, an anthocyanin in eggplant skin, is great for brain health.

    READ MORE: 5 High-Carb Fruits—And How Adding Protein Or Fat Helps Blood Sugar

    Delicious Grilled Whole Aubergines With Bruschetta

    This anytime recipe is not only a great addition to your five-a-day, but it feels like comfort food, too.

    Cook Time 20 minutes mins

    Course Appetizer, Lunch, Side Dish, Snack, StarterCuisine Healthy, Vegan, Vegetarian

    Servings 6Calories 339 kcal

    6 Medium aubergines (or one per person)Olive oil Fresh lemon juiceSea salt Milled black pepper For the bruschetta1 loaf Ciabatta, slicedOlive oil1 head Garlic, halved
    Prick the aubergines and grill on the braai (or wherever) until charred outside and meltingly soft inside.To make the bruschetta, brush the sliced bread with olive oil, then toast over the coals. Remove and smear with the halved head of garlic.To serve, slash a cross on top of each aubergine, squash the sides to open and flavour with olive oil, lemon juice and seasoning of choice.

    This recipe calls for large amounts of olive oil, which ups your total fat content, although saturated fat remains low. To reduce total fat, simply use less oil.

    Keyword air fryer, braai, comfort food, Easy Meals, Healthy Recipes, Loadshedding-Friendly, No-Cook Recipes, Vegan

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      Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe

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      Who says salads are only for summer? Loaded with roasted butternut and beetroot, toasted almonds, basil and a sprinkling of feta (optional), this salad will keep you happy and warm throughout the chilly months — and when summer swings around again, you can simply let the roasted veggies and nuts cool down before serving the salad.

      Serve the salad as a main or as a side depending on your mood — it’s the perfect salad for a braai or Sunday roast, but you can just as easily serve it as a main meal.

      Health Benefits:

      Immune Support: The vitamins and antioxidants in butternut squash and beetroot help support a healthy immune system, especially during the winter months when colds and flu are more common.

      Heart Health: The fibre, healthy fats and antioxidants in almonds, beetroot and olive oil contribute to heart health by reducing cholesterol levels and inflammation and improving blood vessel function.

      Let’s make this warm hearty winter salad:

      Warm Winter Salad

      Loaded with roasted butternut and beetroot, toasted almonds and a sprinkling of feta, this salad will keep you happy and warm throughout the chilly months.

      Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr

      Course Salad, Side DishCuisine Vegetarian

      Servings 4 servingsCalories 342 kcal

      500g butternut, chopped400g beetroot, choppedGood-quality olive oilSalt and freshly ground black pepper100g almonds, choppedLettuce, roughly tornBalsamic vinegar1 wheel feta optionalA few basil leaves, roughly chopped
      Preheat the oven to 200˚C. Place the butternut and beetroot on an oven tray, drizzle with olive oil and sprinkle with salt and black pepper. Place in the oven and roast until tender and very slightly charred on the edges.While the veggies are roasting, add the chopped almonds to a dry pan on a medium-high heat and toast until warmed through and browned. Remove from the pan and set aside.Arrange the lettuce leaves on a serving platter. Remove the veggies from the oven and scatter them over the lettuce leaves. Sprinkle over the toasted almonds and dress with olive oil and balsamic vinegar. Season with salt and pepper, to taste. If you are using feta, crumble it over the salad. To finish, sprinkle over the chopped basil leaves.

      Keyword salad

      Looking for more easy winter meals? Try this One-Pan Chicken With Green Beans In Tomato Sauce recipe, this Lettuce, Fennel & Pea Soup recipe or these Quick Air Fryer Delights. More

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      How To Make Perfectly Baked Sweet Potatoes Every Time

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      Let’s be honest, we’ve all had a severely undercooked or overcooked baked sweet potato. Well, you’ll never have either again thanks to our recipe that shows you exactly how to bake sweet potatoes to ensure they’re delicious every single time. Thank us later!

      READ MORE: You Need To Make This Yummy Cauliflower Recipe With A South African Twist

      Everyone loves garlicky, well-spiced potatoes. And you’re going to love these sweet potatoes even more. With very few steps, you’ll be able to pop these in the oven and basically forget about them. Who doesn’t love a fuss-free recipe?

      READ MORE: Try These Veggie Sosaties Even Meat Lovers Will Love

      Whole Baked Baby Sweet Potatoes

      Everyone loves garlicky, well-spiced potatoes. And you’re going to love these sweet potatoes even more. With very few steps, you’ll be able to pop these in the oven and basically forget about them. We love fuss-free recipes!

      Prep Time 8 minutes minsCook Time 1 hour hr 5 minutes mins

      Course Side DishCuisine Healthy

      Servings 6 people

      12 baby sweet potatoes, scrubbed clean and patted dryOlive oil1 tsp Smoked paprika1 tsp Salt 1 tsp Freshly ground black pepper1 Clove Garlic, sliced into thin slices
      Preheat the oven to 180˚C and line a large tray with parchment paper.Place the baby potatoes, about two tablespoons olive oil and the spices in a large mixing bowl. Massage the oil and spices into the skin of the potatoes before placing the potatoes on the baking tray. Bake for one hour or until the potatoes are cooked through and the skins are caramelised in areas. Don’t forget to turn the potatoes once about halfway through the cooking time.Sauté the garlic slices in a little olive oil until just turning golden, then remove immediately from the heat.Remove the potatoes from the oven and serve on a platter drizzled with the garlic slices and oil from the pan.

      Keyword Easy Meals, Healthy Recipes, vegetarian More

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      You Need To Make This Yummy Cauliflower Recipe With A South African Twist

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      Looking for a delicious cauliflower recipe with some South African flair? You’ve come to the right place because this recipe delivers all of that goodness in spades!

      READ MORE: Try These Veggie Sosaties Even Meat Lovers Will Love

      This recipe is from Mokgadi Itsweng’s debut cookbook, Veggielicious, and it’s a cookbook worth investing in. Filled with tons of recipes that will help you eat more veggies and enjoy plant-based meals, you’re guaranteed to find some new faves.

      But now for the best part. Mokgadi uses indigenous ingredients that are often overlooked or forgotten (think: impepho in this recipe) and prioritises making affordable meals. We’re huge fans of hers and you will be too!

      READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

      The Secret SA Ingredient In This Cauliflower Recipe

      It’s Impepho, of course! “Impepho or wild sage is an indigenous African herb that is widely used by traditional healers in spiritual prayer rituals. The herb is also used as an antifungal, antiseptic and anti-anxiety medicine,” explains Itsweng.

      And seriously, Impepho adds so much flavour to any food it is smoked with. “I use a kettle braai for smoking, but you can follow the quick smoking hack that I have included in the recipe,” says Itsweng.

      3 Essentials You’ll Use In This Recipe

      Le Creuset Venus Basting Brush

      Nothing beats a good basting brush, and this one will serve you well for years to come because it’s very high quality.

      Severin Smoothie Mix & Go Blender

      We love this all-in-one smoothie maker and blender that you can use to blend red peppers for this recipe.

      Weber 37cm Smokey Joe Kettle Braai

      This kettle braai might be small but it packs a punch. So take it along for picnics, braais or camping trips.

      READ MORE: How To Braai Like A Pro

      Impepho Smoked Cauliflower With Red Pepper Sauce

      Mokgadi Itsweng

      Impepho adds so much flavour to any food it is smoked with. And it will seriously up the ante on this cauliflower that will be the stand-out side at your next gathering.

      Prep Time 20 minutes minsCook Time 1 hour hr 5 minutes mins

      Course Side DishCuisine South African, Vegetarian

      Servings 6 people

      1 Kettle braai1 Saucepan1 Blender
      1 whole Cauliflower headHandful of dried impepho herb, for smoking the cauliflower1 clove Garlic, crushed¼ cup Olive oilSalt and pepper to tasteSauce2 Red peppers, left whole2 Tbsp Olive oil1 clove Garlic, crushed1 Tbsp Smoked paprika¼ cup Lemon juice1 Tbsp Brown sugarSalt and pepper to tasteHandful of fresh parsley or thyme, chopped
      Preheat the oven to 200 °C.Bring a saucepan of water with 1 teaspoon (5 ml) salt to a boil, then add the cauliflower head. Cook for 10 minutes, then drain and set aside.Smoke the cauliflower by placing a hot charcoal disk inside a small foil container, then adding a handful of dried impepho herb. When the impepho starts smoking, place it inside a kettle braai with the cauliflower. Close the kettle braai lid and allow to smoke for at least 10-15 minutes. Remove from the kettle braai and set aside. Quick hack: Use your oven as a smoker. Place the impepho on an oven tray, light it and when it starts to smoke place the tray on the bottom rack of the oven. Then place the cauliflower on the rack directly above the impepho. Close the oven and allow to smoke for 5-10 minutes.Mix the garlic with the olive oil and brush over the whole cauliflower. Season with salt and pepper. Place on a baking tray and roast in the preheated oven for 30 minutes until crisp on the outside.While the cauliflower is roasting, make the sauce by first roasting the peppers in the oven until the skins are blackened.Remove the peppers from the oven and place in a bowl, cover with clingwrap and allow to cool for 10 minutes. Once cooled, peel the skins off and blend the peppers, then set aside.Heat the oil, then add the garlic and paprika, and cook for 2 minutes on medium heat. Add the blended peppers and cook for 5 minutes, stirring continuously to ensure that the sauce doesn’t stick and burn.Add the lemon juice and brown sugar, cook for a further 2 minutes, then season with salt and pepper.To serve, slice the cauliflower into steaks or leave whole, then place on a platter. Pour the sauce over the cauliflower and top with chopped herbs.

      Keyword braai, dinner, starter, vegetarian

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      Try These Veggie Sosaties Even Meat Lovers Will Love

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      Delicious kebabs are a must-have at any South African braai. And these veggie sosaties from cookbook author Mynie Steffens, will impress vegetarians and meat lovers alike. So let’s get braaing!

      READ MORE: Exactly How To Make The Perfect Pizza On The Braai

      The recipe for these veggie sosaties is from Mynie Steffens, a self-confessed braai addict who has been cooking over coals since she was only 10!

      Whether you’re a braai newbie or a seasoned first-starter, you can still learn new tricks the Mynie way. Mynie Plays With Fire is jam-packed with easy recipes, curated braai-tasting menus, themed menus, playlists and fun facts. So you’ll definitely be the hostess with the mostess this Heritage Day. *Adds to cart*

      3 Must-Have Braai Essentials We Swear By

      Le Creuset Venus Basting Brush

      The bristles on this basting brush are designed to work like a real bristle brush. They hold liquids at the top and releasing them slowly towards the tip. This brush is heat resistant for up to 250°C. 

      Cast Iron Multi Grill

      Best for grilling meat, seafood or vegetables with minimal oil. Because of its extremely high heat retention, cast iron is a versatile material that can be used on almost any heat source. 

      Ripple Enamel Oval Roaster White

      You can easily store and serve wonderful warm meals with this grill-to-table roaster. Made of stainless steel and ceramic, it’s a must-have piece of kitchenware for every SA household. 

      READ MORE: This Braai Dessert Is So Simple Even Kids Can Make It

      Halloumi and Veggie Sosaties

      Mynie Steffens

      Delicious sosaties are a must-have at any South African braai. These veggie ones from self-confessed braai addict, Mynie Steffens, are guaranteed to impress vegetarians and meat lovers alike.

      Prep Time 5 minutes minsCook Time 7 minutes mins

      Course Side DishCuisine South African

      Servings 6 people

      6 Cherry tomatoes1 Red onion, halved from top to bottom and each half cut into 3 chunks1 Yellow pepper, cut into 3x3cm cubes6 Blocks firm halloumi cheese, cut into 5x5cm blocks6 Medium button mushrooms1 tbsp Salt2 tbsp Fresh rosemary, choppedOlive oil for drizzling
      Skewer one of each vegetable and 1 block of cheese onto a large sosatie stick. Drizzle with olive oil and sprinkle with salt and rosemary.Braai over hot coals for 5–7 minutes (or until the halloumi has browned all over).

      Keyword braai, healthy, kebab, starter, vegetarian More

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      3 Comforting Soups That’ll Boost Your Immune System

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      Cold weather begs for warm, steamy dishes and these comforting soups will give you enough variety in texture and flavour so you don’t feel bored. Also, you can whip up a couple and freeze them for work lunches. Score! Start with a good-quality chicken or vegetable stock (plus, some chilli, garlic and onion) and build up from there.

      Soup stars

      Get your kitchen tools ready and you’ll be off creating flavourful, comforting soups in no time.

      Smeg Hand Blender

      This retro-styled hand blender does it all, including mashing, blending and chopping.

      Haden Jug Blender

      Jug blenders make it easy to dump soups into and blend in a blitz.

      Kambrook Smartlife Soup Maker

      Blades whirr and break down veg, while a heating plate makes it easy to create your soups in one container.

      Comforting soups that boost immunity

      These vegetable soups are jam-packed with immune-boosting veggies. They’ll ward off illness and have you feeling like your strongest self. Here’s why.

      Cauliflower

      This white veg is high in nutrients, despite its lack of colour. And just one serving gives you 58% of your daily allowance of vitamin C. It’s also high in fibre, feeding your gut’s healthy bacteria and dialling up digestion.

      Spinach

      The benefits of spinach are so large that it’s considered a superfood. And for good reason: from flushing out the free radicals that lead to cancer to enhancing your body’s essential functions, spinach is an all-rounder queen.

      Butternut

      Butternut is a powerful source of vitamins, including vitamins A, C and E. From taking care of your hair, skin and nails to boosting immunity, butternut is great at souping up your meal’s nutritional profile.

      Cauli Soup

      This dreamy, creamy soup boosts immunity, thanks to healthful ingredients.

      Prep Time 5 minutes minsCook Time 40 minutes mins

      Course SoupCuisine Healthy

      1 large onion chopped1 clove garlic chopped1 red chilli finely chopped1 tbsp extra-virgin olive oil1 head cauliflower chopped2-3 cups vegetable stockparsely for garnishing
      In a large saucepan, sauté the onion, garlic and chilli in the olive oil.Add the cauliflower, cover with stock and cook over medium heat for 30 minutes, until the cauliflower is soft.Blend with a hand blender until creamy. Garnish and serve.

      Keyword Cauliflower soup

      Spinach and broccoli soup

      Bitty and bright, this soup is a super-healthy dose of nutrients.

      Prep Time 5 minutes minsCook Time 35 minutes mins

      Course SoupCuisine Healthy

      1 large onion chopped1 clove garlic chopped1 red chilli finely chopped1 tbsp extra-virgin olive oil1 head broccoli roughly chopped1 bag baby spinach divided in half3-4 cups vegetable stock1/2 handful fresh basil
      In a large saucepan, sauté the onion, garlic and chilli in the olive oil. Add the broccoli and half the bag of baby spinach then cover with vegetable stock. Cook over medium heat until broccoli is soft, about 30 minutes.Remove from the heat. Add the rest of the baby spinach and some basil and blend with a handheld blender. It’ll go bright green. Serve with some chopped spring onions and extra basil. Garnish with extra chilli (optional).

      Keyword miso soup, spinach and broccoli soup

      Spicy butternut soup

      Love butternut soup? The spicy kick in this one punches up the flavour even more.

      Prep Time 10 minutes minsCook Time 1 hour hr

      Course SoupCuisine Healthy

      1 medium-sized butternut chopped1 large onion chopped1 tbsp masala curry spice1 chilli chopped1 tbsp extra-virgin olive oil1 cup vegetable stock1/2 tin coconut creamcoriander for garnishing
      Preheat the oven to 180° C. Place all the ingredients, besides the stock, coconut cream and coriander, in a roasting pan and roast for 40 minutes until cooked through and slightly charred. Remove from the oven and allow to cool slightly.Squeeze the sweet, soft garlic flesh out of the cloves and place with the rest of the ingredients in a large saucepan. Add the cup of stock and coconut cream.Using a hand blender, blitz all the ingredients together and reheat until the desired temperature is reached. Garnish with coriander.

      Keyword butternut soup, healthy soup, miso soup More

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      Serve This Tasty (Yet, Easy) Butternut Wellington At Your Next Dinner Party

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      A beef wellington delivers a serious dose of wow factor on special occasions. But what about those of us who don’t eat meat or are trying to cut down? Well, this butternut vegetarian wellington from cookbook author Mokgadi Itsweng is guaranteed to hit the spot and steal the show.

      But First, What Is A Wellington?

      Everyone knows a steak dinner is special and a beef wellington takes it to a whole new level. Beef Wellington is a steak dish made out of fillet steak and coated with pâté and duxelles (sautéed mushrooms, onions, shallots, garlic, and parsley to make a stuffing). It’s then wrapped in puff pastry and baked. It’s a very famous English dish and some recipes call for you to wrap the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.

      READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

      So What’s Different About This Vegetarian Wellington?

      Well, firstly, it’s vegetarian and doesn’t include any beef. The butternut is the “steak” element. But other than that it’s pretty similar and delivers the same satisfied hums when you serve it at a dinner party. You still have your duxelles to give it delicious flavour and it’s wrapped in puff pastry for an amazing crispy crunch. Trust us on this one, it’s a real crowd-pleaser.

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      Butternut Vegetarian Wellington

      Mokgadi Itsweng

      “This is a real showstopper of a main meal. I only serve it on really special occasions or when I am trying to impress! I love how easy it is to make and how fabulous it looks,” says author of Veggielicious, Mokgadi Itsweng.

      Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes mins

      Course Main CourseCuisine Vegetarian

      Servings 6 people

      1 Butternut (1kg and over), halved and peeled3 Tbsp Olive oil1 Onion (large), finely chopped4 Garlic cloves, finely grated1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh parsley, chopped250 g Mushrooms, cleaned and chopped300 g Morogo, washed and chopped¼ cup Dried cranberries, roughly chopped¼ cup Breadcrumbs, divided into 2 equal portions1 sheet Hot water crust pastry ¼ cup Herb pestoMilk, for the glazeSeasoning herb salt to taste
      Preheat the oven to 180°C.On a chopping board, cut off the hollow part of the butternut (chop this part up and freeze for later use) and leave the two solid parts of the butternut. Place the butternut on a roasting tray, drizzle 1 Tbsp olive oil over the butternut halves and roast uncovered for 20 minutes until tender. Remove from the heat and allow to cool.In a frying pan, heat the rest of the oil and fry the onion, garlic and herbs together for 5 minutes on medium heat, then add the mushrooms and cook for 5 minutes until nicely browned.Add the chopped morogo and dried cranberries and cook, closed, for 10 minutes. Season with herb salt. Allow the mixture to cool slightly; then once cooled, mix in one portion of the breadcrumbs.To assemble, roll out the pastry on a floured surface, then sprinkle half of the leftover breadcrumbs in the middle of the pastry (an area where the butternuts will go; this will ensure that the bottom pastry stays crispy).Spoon the cooled mushroom and morogo mix over the breadcrumbs, then place the roasted butternuts (side by side so the cut ends touch each other, creating one long butternut) over the mushroom mixture. Brush some herb pesto over the butternut and sprinkle the rest of the breadcrumbs over the top of the butternut.Once the filling is in place, fold the pastry flaps to cover the butternut, joining them together at the top. Use your fingers to pinch together a pattern to enclose the butternut and keep the filling inside. Make incisions along the top of the pastry, allowing the Wellington to release steam during cooking. Brush some milk over the pastry to create a glaze.Bake in the oven for 50 minutes, until pastry is golden and crispy.Serve as a main with your favourite sides and salads.

      Keyword comfort food, dinner, vegetarian More

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      This Aubergine Curry Is The Ultimate Winter Comfort Meal

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      Nothing beats the winter blues, quite like a delicious and comforting curry. And while South Africans are no strangers to making curries, we bet you’ve never tried this winter vegetable curry. Ahead, find cookbook author Mokadi Itsweng‘s recipe for an aubergine, tomato and tamarind curry that’s sure to become a winter staple.

      3 Benefits Of Aubergines & Why You Should Add Them To Any Winter Vegetable Curry

      Also known as brinjal, or eggplant, aubergines are actually berries by botanical definition. But these berrilicious babes have a host of benefits that will have you reaching for them in the supermarket.

      READ MORE: This Prawn Curry Hits The Spot When You’re Craving Take-Aways

      1. They’re a nutrient-dense food

      Dieticians will always emphasise the importance of eating nutrient-dense foods, especially if you’re trying to lose weight. One cup of raw aubergine contains 5g carbs, 3g fibre, 1g protein and 20 calories. It also contains 10% of your Recommended Dietary Intake (RDI) of manganese, 5% of your RDI of folate, 5% of your RDI of potassium, 4% of your RDI of Vitamin K and 3% of your RDI of Vitamin C.

      2. They could help with weight loss

      Insider secret: nutrient-dense, high fibre and low-calorie ingredients are your best friend when it comes to trying to lose weight. Aubergines are high in fibre, nutrient-dense and low in calories. The reason fibre is so great for weight loss efforts is because it moves through your digestive tract slowly, promoting satiety and fullness, keeping you fuller for longer which therefore reduces how many calories you eat.

      READ MORE: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      3. They’re high in antioxidants

      Studies have shown that antioxidants could help prevent many types of chronic diseases like heart disease and cancer. One 2011 study found that animals that were fed raw or grilled eggplant for 30 days improved heart function and reduced heart attack severity. So go on and enjoy a bowl of delicious curry and your heart will thank you.

      Aubergine, Tomato And Tamarind Curry

      Mokgadi Itsweng

      “The tamarind in this curry adds a sweet and sour taste that pairs very well with tomatoes. Tamarind is available at most supermarkets and Indian spice shops. If you buy a tamarind block, make sure to break off a tablespoon and soak it in half cup of water before using,” advises Mokgadi.

      Course Main CourseCuisine Indian

      Servings 4 people

      3 Tbsp Oil2 Tbsp Curry paste6 Curry leaves, finely sliced1 Onion, finely chopped3 Garlic cloves, finely grated1 tsp Fresh ginger, grated2 410g Tinned tomatoes, chopped 2 Tbsp 2 Tbsp Tamarind paste2 Tbsp 2 Tbsp Brown sugar4 AuberginesSeasoning herb salt to tasteHandful of fresh coriander, chopped
      Heat the oil in a saucepan and add the curry paste and leaves. Fry on medium heat for 2 minutes, then add the onion, garlic and ginger and cook for a further 5 minutes until the onion is soft.Add the tomatoes, tamarind and brown sugar. Cook the sauce for 30 minutes, stirring constantly and adding a little water should it get dry. When tasted, the sauce should be well reduced and full of flavour.While the sauce cooks, slice the aubergines into wedges and sprinkle some salt over. Leave them to stand with the salt for 10 minutes, covered, then squeeze the moisture out of them.Heat an extra 2 Tbsp oil in a pan and fry the aubergines on both sides, until lightly browned.When the sauce is halfway cooked, add the aubergines and cook for 15 minutes more. Season with herb salt and stir through the coriander.Serve warm with rice, dombolo (steamed bread) or roti.

      Keyword comfort food, curry, vegetarian More

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      This Vegetarian Recipe Makes The Perfect Movie Night Snack

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      There are many ways to enjoy this Boland water plant. This Asian-inspired vegetarian snack recipe wins every day. Here’s what you need to know about the South African delicacy.

      What Is A Waterblommetjie?

      Waterblommetjies (literally water flowers) are native to the Western Cape and grow in ponds. They grow in winter so if you’re eating seasonally like Ilse Van Der Merwe, creator of this recipe and author or Simply Seasonal, reserve this recipe for the cold, wet months.

      But how are these flowers actually eaten, you ask? Well, the most common way to use waterblommetjies is in the ultimate comfort food; a bredie. The delicate and earthy flavour of these little plants balance out the rich, fatty flavour of the lamb in the stew to make a tummy-warming meal.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      The Ultimate South African Vegetarian Snack Recipe Ahead

      And although bredie has been waterblommetjies’ claim to fame for centuries, this vegetarian snack recipe is sure to put it on the map as crispy, saucy, proudly South African snack. Now, all that’s left is to choose what you’ll be binge-watching tonight.

      Waterblommetjie Tempura With Aïoli And A Soy Dipping Sauce Recipe

      Chef’s Note: The two dipping sauces are a must, but if you’re only going to make one sauce, make the soy and ginger one.We all love a good shortcut and if you need one this is it: you can also use store-bought ponzu sauce as is, as a substitute.Want more proudly South African recipes? Get a copy of Simply Seasonal by Ilse Van Der Merwe.

      Prep Time 15 minsCook Time 20 mins

      Course Appetizer, SnackCuisine South African

      Servings 6 people

      1 Blender1 Whisk1 Small mixing bowl1 Wide pot
      Aioli2 Egg yolks30 ml Lemon juice10 ml Dijon mustard1 Clove Garlic125 ml Canola oilSalt and pepperSoy Dipping Sauce45 ml Soy sauce45 ml Fresh lemon juice15 ml Finely grated fresh ginger2.5 ml Sesame oil1-2 Whole Spring onions, finely slicedWaterblommetjie Tempura500 grams Fresh waterblommetjies70 grams Cake flour60 grams Cornflour±180 ml Soda waterCanola oil, for deep fryingSalt and pepper, to taste
      For the aÏoli, blend the yolks, lemon juice, mustard and garlic in a small blender with an open spout (or tall cup with a stick blender) and season with salt and pepper. Add the oil in a thin stream while blending continuously, until a thick mayonnaise is achieved. Set aside.For the soy dipping sauce, whisk all the ingredients together in a small mixing bowl. Set aside.For the tempura, rinse the waterblommetjies under running tap water, then bring about 1 cm of water to a simmer in a wide pot.Add the rinsed waterblommetjies, cover with a lid, and steam for 10 minutes. Remove from the pot and drain off the excess water. Set aside to cool slightly.In a mixing bowl, mix the cake flour and cornflour, season with salt and pepper and add the soda water. Mix with a fork or whisk – some lumps should remain.Heat 4–5cm of oil in a wide pot to 180°C (most of us don’t have a thermometer for this, so test a few drops of tempura batter to see if it sizzles). Dip each waterblommetjie into the batter to cover all sides, then place carefully into the oil. Fry in batches on both sides until golden (they won’t get very dark because of the cornflour) and fully cooked, then remove with a slotted spoon and drain on kitchen paper. Serve hot, with the aÏoli and the soy dipping sauce on the side.

      Keyword starter, vegetarian More