Rice Stuffed Brinjals with Tomato Salsa & Tahini Yoghurt Sauce


Serves 2 as a main, serves 4 as a starter

2 brinjals
Salt and pepper
Olive oil
1 Tbs cumin seeds
1/2 tsp chilli flakes (or to taste)
1 onion, chopped
2 garlic cloves, finely chopped
1/2 yellow pepper, diced
1/2 red pepper, diced
2 cups cooked rice
1 cup cottage cheese
100g feta cheese
1 punnet cherry tomatoes, quartered
1 Tbs each chopped parsley, basil & mint
Juice of 1/2 lemon
2 Tbs tahini paste
1/2 cup plain yoghurt
Splash of water


Preheat oven to 180c.

Cut the brinjals in half, lengthways then use a sharp knife to score the flesh in a criss-cross pattern. Place into a roasting dish, flesh side up, season with salt and pepper, then drizzle with olive oil. Cover with foil, then roast in the oven until tender (about 30-40 minutes depending on size of brinjals).

Heat a pan, then add 2 Tbs olive oil, cumin, chilli, onions, garlic and peppers and sauté until veggies soften. Add rice and stir to combine. Remove from the heat, then add cottage cheese and most of the feta (reserve some for sprinkling on top), season with salt and pepper to taste.

Scoop the flesh from the aubergines and add it to the rice mixture. Spoon mixture back into the brinjal skins, sprinkle with reserved feta, then place back into the oven to roast for another 20 minutes to heat through.

Make the tomato salsa by combining the cherry tomatoes, herbs, lemon juice, seasoning and a drizzle of olive oil.

Combine the tahini with the yoghurt, a splash of olive oil, salt and pepper. Add enough water to get a pouring consistency.

To serve, spoon the salsa over the brinjals, then drizzle with the tahini sauce. Serve with extra lemon wedges.