Brinjal and ham bake

Recipe from: 9/9/1993 12:00:00 AM
Ingredients 13
Servings 1
Minutes 30 min


Serving Change
  • 3
    small aubergines, sliced
  • salt
  • oil
  • 410
    tomato and onion mix
  • salt and pepper
  • basil
  • 50
  • 50
    cake flour
  • 500
  • 500
    uncooked macaroni
  • 6
    slices ham or any leftover meat or sausage, cut into pieces
  • 50
    Cheddar cheese, grated
  • 50
    soft breadcrumbs


30 min
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Sprinkle the brinjal slices with salt and leave for about 15 minutes in a colander. Pat dry with paper towelling and fry in heated oil until golden brown. Remove from the pan and set aside. Reduce the tomato and onion mix and season to taste with salt, pepper and basil. Prepare a white sauce by melting the butter and mixing in the cake flour, stirring until a smooth paste is formed. Heat, stirring continuously, until the mixture comes to the boil. Add the milk gradually, stirring all the time. Heat until the mixture thickens and comes to the boil. Season to taste with salt and pepper. Cook macaroni according to instructions on the packet. Arrange layers of macaroni, tomato and onion mix, brinjal, ham pieces and white sauce in the ovenproof dish. Repeat the layers until all the ingredients have been used. Combine the cheese with the breadcrumbs and sprinkle on top. Bake for about 20-30 minutes until the breadcrumbs are golden brown and the dish is heated through. Serves 6.

Read more on: bake  |  shallow-fry


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