A couple of nights ago I made these completely and utterly divine veggie skewers. I topped the sticks of tomato-aubergine-charred-cheesey deliciousness with a crunchy chilli, basil and lemon dressing which made the whole combination sing.
Veggie skewers are a complete necessity for a braai - by sticking lots of veggies on skewers, rather than individually and directly on the grill, the cook has a lot less turning work to do and so a lot more time for cocktails!
Ingredients (makes 4 skewers)
4 wooden skewers, soaked in water for a few hours before use
1 medium aubergine
a couple of handfuls of tomatoes
200g haloumi
salt
For the dressing -
two handfuls of thai or sweet basil leaves
one handful of nuts, I used a mixture of cashews and peanuts
juice of a lemon
2 red chillis, one deseeded
3 tbsp of olive oil
3 garlic cloves, peeled
salt and pepper
Method
1. Chop the aubergine into quarters and then slice into chunks about 1 cm thick. Cover with salt and allow to sit for 30 minutes. The sour juice will start to emerge, wipe off with kitchen roll and wash the slices under the tap, pat dry.
2. Skewer up the veggies, first a slice of aubergine, then a chunk of haloumi (maybe 1cm cube), then a tomato (halved if its enormous), then a slice of aubergine. Continue until the skewer is jam packed, then do the same with the other three.
3. Make the dressing by placing the basil and nuts on a large chopping board and then taking a very sharp knife (I use a pretty lethal cleaver) rock it back and forward over the herbs and nuts. You should use your mezzaluna if you are lucky enough to have one. But don't use a blender or else you'll turn the nuts into powder and so will loose the delicious crunch. When the herbs are nice and chopped add the chilli and garlic and chop together.
Finally squirt over the lemon juice, olive oil and season.
4. Fire up your braai and cook the skewers until lightly charred, then serve on a large board topped with the dressing.
Completely divine.
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