Brinjal stack | Best of Joburg
Brinjal stack

Brinjal stack



1 large brinjal

1 cup chunky cottage cheese

1 bunch wild rocket

2 tomatoes, finely chopped

1 red pepper, finely chopped

50ml white balsamic vinegar

150g castor sugar

1 Tbsp mustard seeds

1 Tbsp tomato paste

1 tsp rosemary, chopped

1 tsp thyme, chopped

½ tsp garlic, chopped

1 lime



  1. Slice the brinjal lengthways (about 5mm thick) and shallow fry in oil until golden brown. Strain on paper towel.
  2. Combine the chunky cottage cheese with the rosemary, thyme, garlic and lime juice and mix well. Set the mixture aside for at least half an hour to allow the flavours to marry.
  3. In a pot combine the tomatoes, red pepper, castor sugar, mustard seeds, white balsamic vinegar and enough water to cover the mixture. Boil slowly until it becomes thick. Remove from the heat and set aside.
  4. Now for the construction! Place the wild rocket on your plate for the base, then top with one piece of brinjal, the cottage cheese mixture, then another piece of brinjal and repeat the process so there are two layers.
  5. Top off the stack with the tomato and red pepper chutney and garnish.


Do you love this delish dish from Ritual Café’s chef Sean Ackermann as much as we do? Let us know what you think!

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