Brinjal and mince bake

Recipe from: 4/9/1996 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1
    large aubergine, sliced
  • 1
    onion, sliced into rings
  • 500
  • 15
    gravy powder (such as Bisto), prepared with a little water
  • 30
  • 2
    extra-large eggs, whisked
  • 2
    tomatoes, skinned and sliced
  • 125
    grated Cheddar cheese
  • salt and freshly ground black pepper to taste


Preheat the oven to 180 ºC. Spray an oven dish with non-stick spray. Sprinkle the brinjal with salt and leave for about 5 minutes. Pat dry with paper towelling. Fry the brinjal slices in a little oil until brown. Drain on paper towelling and set aside. Sauté the onion until soft and translucent. Add the mince and fry until cooked but not brown. Season well with salt and black pepper. Stir in the gravy powder mixture and chutney. Remove from the heat and cool slightly. Stir in the whisked egg. Arrange the brinjal slices in the bottom of the dish. Spoon the mince mixture on top. Arrange the tomato slices on top and sprinkle with the grated cheese. Bake for 15 minutes or until the cheese has melted. Serves 4.

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