Publications
1. Preheat the oven to 200°C. Using a vegetable peeler, peel strips of the brinjal skin off to create a striped effect. Now cut the brinjals into 2cm-thick slices. Arrange the slices on a baking tray lined with baking paper and mix the olive oil and spices through. Keep the lemon juice and herbs for later.
2. Bake the brinjals for 20 minutes, turn the slices over and bake for another 10 minutes or until cooked through and tender. Season to taste with salt and freshly ground black pepper, sprinkle with the lemon juice and then sprinkle with the herbs while the brinjals are still hot. Mash lightly with a fork. Spoon into a serving dish and drizzle with a little olive oil. Garnish with a dollop of Greek yoghurt if desired.
