Name: Brinjal and mushroom lasagne
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: ½ onion peeled; 5 black peppercorns whole; 2 bay leaves; 500 ml milk; 30 g butter; 45 ml flour white bread; 5 ml nutmeg ground; 125 ml mature cheddar cheese grated; mushrooms; 2 mixed mushrooms chopped; 2 garlic cloves, crushed; 1 red pepper chopped; 30 ml butter; 4-6 sun-dried tomatoes in vinaigrette - chopped; fresh basil chopped; 4 brinjals thinly sliced and salted; fresh chillies 573; grated cheddar or pecorino cheese for sprinkling

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Ingredients (18)

white sauce

½	onion — peeled
5	black peppercorns — whole
2	bay leaves
500 ml	milk
30 g	butter
45 ml	flour — white bread
5 ml	nutmeg — ground
125 ml	mature cheddar cheese — grated
	mushrooms
2	mixed mushrooms — chopped
2	garlic — cloves, crushed
1	red pepper — chopped
30 ml	butter
4-6	sun-dried tomatoes — in vinaigrette - chopped
	fresh basil — chopped

TO FINISH

4	brinjals — thinly sliced and salted
	fresh chillies — 573
	grated cheddar or pecorino cheese for sprinkling

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Method:

Preheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.

1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.

2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.

3. Mushrooms: Fry the mushrooms, garlic and pepper (if using) in the butter until soft. Add the sun-dried tomatoes and basil.

4. To finish: Rinse the salt off the brinjals and pat dry. Arrange on a baking sheet and sprinkle oil over. Bake until soft but not brown or crispy.

5. Arrange a layer of brinjals in the ovenproof dish, then a layer of mushrooms, followed by white sauce. Repeat until all the ingredients have been used, ending with white sauce.

6. Sprinkle the cheese over and bake for 20-30 minutes or until the cheese has melted. Serve with a garden salad