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BRAAIED BRINJALS WITH SPICY TAHINI & SUMAC DRESSING

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The braai just loves BRINJALS and the options for dressings are endless. This tahini and sumac adds exotic flavours that will be a delicious fit for a meze platter.

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SERVES 4

2 large brinjals

Sea salt flakes and freshly ground black pepper

FOR THE DRESSING

⅓ cup tahini

⅓ cup water

3 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

1 tsp dried chilli flakes

1 tsp sumac

1 clove garlic, mashed

Sea salt flakes to season

Chopped fresh parsley and sesame seeds to garnish

  1.  Prepare the dressing by whisking together all the ingredients until creamy.

  2.  Taste and adjust the seasoning and acidity accordingly. If the sauce is too thick, add some more water to thin it down, then set it aside.

  3.  Place the brinjals on the braai grid over medium heat. Braai slowly for 20 - 30 minutes, turning regularly while getting the skin charred but not burnt. The brinjals will start to sag slightly as they cook on the inside.

  4.  Once cooked, cut each brinjal in half and place on a platter. Season with sea salt and black pepper. Drizzle with the dressing and sprinkle with the parsley and sesame seeds.