Pilchard and brinjal bake

Recipe from: 8/27/1992 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • salt
  • 2
    medium-sized aubergines
  • 2
    cloves garlic, crushed
  • 60
    tomato paste
  • 410
    whole peeled tomatoes, finely chopped
  • 425
    pilchards in tomato sauce (do not drain)
  • freshly ground black pepper to taste
  • 5
  • 5
  • pinch sugar
  • 2
    eggs, beaten
  • soft breadcrumbs
  • oil for frying
  • 150
    mozzarella cheese, thinly sliced
  • 50
    Cheddar cheese, grated
  • 30
    Parmesan cheese
  • soft breadcrumbs (optional)


Preheat the oven to 180 ºC (350 ºF). Spray a large ovenproof dish or two smaller ones with non-stick spray. Sprinkle the brinjals (cut into 5-7 mm slices) with salt, place in a colander and stand for 30 minutes. Meanwhile, sauté the garlic in a little heated oil until soft. Add the tomato paste and the can of tomatoes. Flake the pilchards and add. (Do not remove the bones as these are rich in calcium.) Season with salt and freshly ground black pepper to taste. Add the remaining seasonings. Simmer to form a thick sauce. Pat the brinjal slices dry with a paper towelling. Dip in the beaten egg and then in the soft breadcrumbs. Fry in oil until golden brown. Drain on paper towelling. Arrange alternate layers of brinjal and mozzarella slices in the prepared ovenproof dish. Spoon the tomato sauce mixture over the brinjal and mozzarella. Repeat the layers. Combine the Cheddar and Parmesan cheese and breadcrumbs (if using) and sprinkle on top. Bake for about 30 minutes or until golden brown. Serve with a green salad and wholewheat rolls. Serves 4.

Read more on: fish/seafood  |  bake  |  shallow-fry


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