Baked brinjals

Recipe from: 3 October 2011

Ingredients 16
Servings 1
Minutes 00:05


Serving Change
  • 1
    brinjal - sliced lengthwise
  • 45
    olive oil
  • 1/2
    an onion - very finely chopped
  • 4
    white mushrooms - chopped
  • 2
    baby marrows - chopped
  • 1
    garlic clove - minced
  • 4
    baby Rosa tomatoes
  • or
  • 1
    medium sized tomato - chopped
  • 25
    tomato paste
  • 5
  • Salt and freshly grounded black pepper
  • 5
    fresh chopped parsley
  • 5
    fresh chopped thyme
  • 5
    fresh chopped oreganum
  • 2



Pre-heat the oven to 200ºC.

Heat 30ml of the olive oil in a large pan. Score the flesh of the brinjals and place flesh-side down into the pan. Cover the pan and cook on medium heat for 8 minutes. Turn around and cook, covered, for another 5 minutes.

Remove from the pan and keep separate to cool down slightly.

Add the remaining 15ml olive oil to the same pan and fry the chopped onion for 2 minutes until soft.

Add the mushrooms and baby marrows and fry until browned.

Add the garlic and fry for a few seconds and then add the tomatoes, tomato paste and sugar.

Scoop out the flesh of the brinjals and add to the mushroom mixture with the herbs and season with salt and pepper. Cook on medium heat for 5 minutes.

Divide the stuffing between the brinjals halves and make a small hole in the middle.

Break an egg into each and bake in a pre-heated oven for 6 to 8 minutes or until the eggs are cooked.

Serve immediately with a salad on the side.

Reprinted with permission of Pink Polka Dot.
To visit Pink Polka Dot’s blog, click here.

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