Name: Brinjal rolls with Italian tomato sauce
Yield: 2 servings
Cuisine: Accompaniment
Ingredients: 2.00 aubergine peeled; 60.00 ml fresh chillies 573; 250.00 g cottage cheese chunky; 100.00 g spinach cooked; 1.00 garlic cloves, crushed; 5.00 ml dried sweet basil; salt and freshly ground black pepper to taste; 410.00 g tomatoes Italian, sliced; 100.00 ml cream; 25.00 ml flour cake; 50.00 ml breadcrumbs dry; 100.00 ml cheddar cheese grated

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Ingredients (12)

2.00	aubergine — peeled
60.00 ml	fresh chillies — 573
250.00 g	cottage cheese — chunky
100.00 g	spinach — cooked
1.00	garlic — cloves, crushed
5.00 ml	dried sweet basil
	salt and freshly ground black pepper — to taste

SAUCE

410.00 g	tomatoes — Italian, sliced
100.00 ml	cream
25.00 ml	flour — cake
50.00 ml	breadcrumbs — dry
100.00 ml	cheddar cheese — grated

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Method:

1. Cut the brinjals lengthways into slices. Heat a little oil in a frying pan and fry the brinjal slices, a few at a time, until golden on both sides. Remove from pan, drain on kitchen paper and set aside.
2. Mix the cottage cheese, spinach garlic and sweet basil. Season to taste. Spread cottage cheese mixture on the brinjal slices and roll up. Pack tightly in a greased ovenproof dish.
3. SAUCE: Drain the tomatoes in a sieve and mix with the cream and flour. Spoon on top of the brinjal rolls and top with the cheese and breadcrumbs mixed. Bake in a preheated 180 ºC oven for 30 minutes or until golden and bubbly. Serve with crusty bread and a crisp green salad.
Serves 2