Soy-basted brinjal wedges

These sticky soy-basted brinjal wedges look impressive and taste even better. Serve them as a side or make them the main event by adding noodles and fresh greens.

Less than 45 minutes

Serves 4-6


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  • 4 large aubergines
  • Salt and milled pepper
  • 2 Tbsp (30ml) olive oil
  • ⅓ cup (80ml) soy sauce
  • ⅓ cup (80ml) honey or vegan honey
  • 1 Tbsp (15ml) PnP crushed garlic, ginger and chili
  • Grated peel of ½ lemon
  • 1 packet (250g) wholewheat noodles, cooked
  • 2 punnets (125g each) sugar snap peas, blanched
  • spring onions, sliced
  • Handful sesame seeds
  • Sliced chilli and basil, for serving (optional)



  1. Cut each aubergine into 4-6 large wedges and place on an oven tray to prepare. 
  2. Season and toss in oil, then cook over medium coals for 20-25 minutes (turning every 8-10 minutes). 
  3. Whisk soy sauce, honey, ginger, garlic & chilli and lemon together in a saucepan to make basting sauce.  
  4. Simmer over coals for 5 minutes to thicken slightly. 
  5. Baste brinjals generously with soy basting and return to braai. 
  6. Cook for another 10-15 minutes, basting 2-3 times while cooking. 
  7. Toss noodles with sugar snap peas, spring onion and sesame seeds. 
  8. Top noodles with brinjal wedges. 
  9. Serve garnished with chilli and basil. 


Browse more vegetarian recipes here.


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