Stuffed brinjals

A substantial spicy vegetarian dish you can serve either as a main course or side dish.
 
recipe, vegetables, vegetarian,cheese
Image by:
Recipe from: 13 November 2015
Preparation time: 25 min
Cooking time: 45 min
 
 

Ingredients

 
  • 1
    medium potato
  • 2
    large brinjals
  • 15
    ml
    olive oil
  • 1
    small onion, chopped
  • 4
    small plum tomatoes, peeled, seeded and chopped
  • 2
    cloves
    garlic, finely chopped
  • 5
    ml
    tomato paste
  • oregano, thyme
  • 4
    bocconcini mozzarella balls
  • 100
    ml
    freshly grated Parmesan cheese
  • fresh bread
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180°C.

Thinly slice the potatoes and cook in salted water until just tender. Drain and pat dry.

Halve the brinjals and hollow them out, leaving an edge of about 5mm so you have a shell. Heat the oil in a pan and fry the brinjal halves with the skin side up for about 5 minutes or until golden brown. Turn over and fry on the other side for a further 3minutes. Arrange in an ovenproof dish.

Cut the brinjal flesh into cubes and fry until browned. Add the onion, tomatoes, garlic and tomato paste. Season with salt and pepper, and then simmer slowly for 15 minutes.

Place a heaped spoonful of the filling in each brinjal ‘shell’. Add a layer of potato and top up with the rest of the vegetable mixture. Tear the mozzarella and arrange on top, sprinkle with Parmesan, cover and bake for 30 minutes. Remove the lid for the last 10 minutes so the brinjals can brown and serve at room temperature with fresh bread.

Words and image: Home
magazine

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Read more on: recipe  |  vegetables  |  vegetarian  |  cheese
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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