Last night's supper was really seasonal. A wonderfully flavoured tomato and brinjal salad. The recipe from my friend, Nina's book, All Fired Up.
Served with flatbreads and home made cottage cheese. She recommends Greek yoghurt. Both seem to work. Lose the dairy and it's vegan. If a vegan protein side/addition was essential, I would probably do a lentil salad rather than beans - something that would not detract too much from the flavours and texture of the central dish.
A great prepare ahead meal or side. There were no leftovers, sadly. The Husband ate three quarters of it, so next time, and there will be next times, I will
Until next time, be well
The Sandbag House
McGregor, South Africa
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