Brinjal and spinach bake with three cheeses

Recipe from: 12/1/2005 12:00:00 AM
Brinjal and spinach bake

Ingredients 8
Servings 8
Time 60 mins

Ingredients

  • 1.20
    kg
    small to medium-sized brinjals
  • 300
    g
    spinach ,trimmed and shredded
  • 100
    ml
    olive oil, for frying
  • 500
    ml
    ready-made tomato and herb sauce
  • 200
    g
    mozzarella cheese
  • 100
    g
    finely grated Parmesan
  • 30
    g
    fresh basil leaves, roughly torn
  • 100
    g
    blue cheese or Gruyère
 

Method

90 mins
 
Oven temperature: 180°C
1. Thinly slice the brinjals lengthways. Lay them in a colander and sprinkle with salt. Set aside for 30 minutes, then rinse and pat dry with a clean dishcloth.

2. Cook the spinach in a little water until tender. Drain well.

3. Heat a thin layer of olive oil in a non- stick pan and fry a layer of brinjal slices over a medium heat until golden on both sides. Drain on absorbent paper. Repeat with the remaining brinjal.

4. Line the base of one large baking dish or smaller individual baking dishes with a layer of brinjals. Spread with a layer of tomato sauce, half of the spinach and half of the mozzarella. Sprinkle with a little of the Parmesan and basil and season to taste. Cover with another layer of brinjal and tomato sauce, and all of the blue cheese or Gruyère. Repeat the first layer, ending with a layer of brinjals. Top with the remaining Parmesan and bake in a preheated oven for one hour or until golden. Serve hot with pasta.

Cook's tip
Serve this dish with a fresh salad made from mixed salad leaves, rocket leaves, halved cherry tomatoes and sliced spring onions. Drizzle with a little olive oil and balsamic vinegar.

 

Read more on: natures garden  |  bake
 

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