Maia du Plessis' cooks up Mediteranean style dishes in an art studio in Cape Town's creative hub.

Subscribe to Sweet Paul



3 large eggplant, sliced lengthwise
1 cup Greek yogurt
handful chopped Italian parsley
2 teaspoons gochujang (Korean spice paste)
1 stick of butter
sea salt

  1. Grill the eggplant in a griddle pan, turning until well marked and tender.
  2. Arrange on a platter and season with salt.
  3. Spoon over the yogurt.
  4. Melt the butter and gochujang together in a small pan until the butter turns nutty brown. Pour the mixture over the yogurt and sprinkle with parsley.


Photography by Warren Heath

Made it? Tell us about it–