IT E
E
K SID
TA U T
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LIGHT IT UP
BBQ-BASTED
BRINJALS
Brinjals taste almost
meaty smothered in this
moreish, sticky basting.
They can also be roasted
in the oven at 200°C.
2 large brinjals
Salt and milled pepper
Dash lemon juice
Glug olive oil
1 Tbsp (15ml) ground
cumin
½ cup (125ml) basic
BBQ sauce (opposite)
Rocket, feta and ruby
micro herbs, for serving
SERVES 2
Prepare medium coals
on the braai (you should
be able to hold your
hand above the grill
for 5 seconds).
Halve and score brinjals,
taking care not to cut all
the way through.
Season and drizzle with
lemon juice and olive oil,
taking care to coat
brinjals evenly.
Braai for 15-20 minutes
until the flesh is tender.
Remove and lightly
baste with BBQ sauce.
Return to braai grid and
cook for 8-10 minutes
until sticky, brushing
with a little more BBQ
sauce halfway through.
Serve topped with
rocket, crumbled feta
and micro herbs.
BBQ PORK RIBS
Who can resist sticky ribs? No time for table
manners – tuck in, get your hands dirty and enjoy!
Place 1kg raw ribs in a deep dish, cover with
½ cup (125ml) basic BBQ sauce (opposite) and
½ cup (125ml) water, then cover with foil.
Bake at 170°C for 45-50 minutes. Baste cooked
ribs liberally with more BBQ sauce. Braai over
medium-hot coals for 10-15 minutes, basting
again halfway through. They’re done when
the outside is caramelised, sticky and charred.
Serve cut up into portions, with fresh coriander
and lime wedges. SERVES 4-6
PAIR WITH
STELLA ARTOIS
BEER (6 x 330ml),
R84.99
GOOD IDEA Save time and use
PnP beechwood-smoked pork loin
ribs. They’re already cooked,
so just baste and braai.
pnpfreshliving.com
52-Braai Feature COR 2.indd 57
Fresh Living – Spring 2021 | 57
2021/08/20 14:04