The brinjal is my absolute favourite. Everyone likens it to snot when cooked but in my eyes it’s the lobster of the fruit and vegetable family.

Part of the nightshade family, the brinjal is mainly purple, but you do get other varieties. My recipe was inspired by my dietician and I make it most often for supper or I entertain guests with it as a snack. There are no carbs in here and if you’re following a diet of some sort this is a perfect, 2 protein , vegetable meal.

Ingredients

2 Brinjals

1 red pepepr

1 bunch of basil

1 cup fat free cottage cheese (Be Well from Pick n Pay is what I use)

Seasoning

1 tbsp olive oil

Method

1. Cut brinjal in half legnth wise. Decapitate the top and bottom of each half. Slice long ways with a carrot peeler.

2. Place in a pan or a hot griddle like a George Foreman and grill the slices. This is tedious but worth it. Don't use oil.

3. In a bowl, mix the cheese, diced pepper and 1/2 bunch of basil. Add salt and pepper to taste, maybe a little bit of peri-peri if you like.

4. Roll 1 tsp of the cheese mixture in the bringal slice until it resembles a mound. Drizzle with olive oil and eat immediately.