Tomato and date stuffed brinjals

Slow-cooked brinjals stuffed with tomatoes and dates. A flavourful meat-free dish for any day of the week!

More than 1 hour

Serves 6 

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Ingredients:

  • onions, thinly sliced 
  • 1 can (410g) chopped tomatoes 
  • 1 Tbsp (15ml) paprika 
  • 6 fresh pitted dates, chopped 
  • 2 tsp (10ml) each ground cumin, ground coriander and sumac 
  • Handful fresh parsley, chopped 
  • 4 large brinjals 
  • ¾ cup (180ml) olive oil 
  • ¼ cup (60ml) water 
  • 2 tsp (10ml) dark brown sugar 
  • Salt and milled pepper 
  • Lemon wedges, for serving 
  • Mint leaves, for serving 

 

Method

  1. Mix together onion, tomato, paprika, dates, spices and parsley in a large bowl. Set aside. 
  2. Score brinjal skins. 
  3. Heat half the oil in a frying pan and cook whole brinjals for 5-7 minutes until slightly softened. 
  4. Make a 2cm-deep incision down the length of each brinjal to form a pocket. 
  5. Stuff pockets with tomato-date mixture and place in a deep roasting pan. 
  6. Pour over water and remaining olive oil and sprinkle with sugar. Season. 
  7. Cover with foil and bake for 1 hour, or until soft and cooked through. Cool slightly. 
  8. Serve with lemon wedges and mint. 

 

Browse more vegetarian recipes here.

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