Preheat the oven to 180°C. Rub the brinjals with olive oil, prick a few times with a fork and place in the oven to roast for 25 minutes until tender. Meanwhile, arrange the chicken fillets in an ovenproof dish and top with spoons of white beans, tomato purée, chunky ripe tomato, an even scattering of garlic and a good splash of verjuice. Season to taste and place into the oven for about 20 minutes until the chicken is cooked through and the juices run clear but the flesh is still succulent. Once the brinjals are cooked, halve and scoop out the flesh for the smashed-brinjal side dish. Mash it with a little lemon juice and season to taste.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.