Brinjal dish

Recipe from: 8/9/1990 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    large aubergine, cubed
  • salt
  • 250
    streaky bacon, cut up
  • 1
    large onion, sliced
  • oil
  • 2
  • 1
    peri-peri powder
  • 4
    extra-large eggs
  • 60
  • Parmesan cheese or dried breadcrumbs (optional)


Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Place the brinjal in a colander, sprinkle with salt and leave for at least half an hour. Press dry with kitchen towelling. Fry the bacon in a large pan until slightly crisp. Set aside. Sauté the onion in the fat in the pan until soft. Add to the bacon. Add oil to the pan and sauté the brinjal cubes until brown. Add the bacon and onion and season with nutmeg and peri-peri powder. Add extra salt if necessary. Mix well and spoon into the prepared dish. Beat the eggs and milk together and pour over the brinjal mixture. Sprinkle a little Parmesan cheese or dried breadcrumbs on top if desired and bake for 30 minutes until the egg has set and the dish is golden brown.

Read more on: bake  |  shallow-fry


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