Name: Baked brinjals
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 1 aubergine sliced lengthways; 45 ml fresh chillies 573; 1/2 onion finely chopped; 4 mushrooms white, chopped; 2 courgettes chopped; 1 garlic cloves, minced; 4 rosa tomatoes; or; 1 tomatoes medium, chopped; 25 ml tomato paste; 5 ml sugar; salt and freshly ground black pepper to taste; 5 ml fresh parsley chopped; 5 ml fresh thyme chopped; 5 ml fresh oregano chopped; 2 eggs

Recipe Disclaimer

Tap for method

Ingredients (16)

1	aubergine — sliced lengthways
45 ml	fresh chillies — 573
1/2	onion — finely chopped
4	mushrooms — white, chopped
2	courgettes — chopped
1	garlic — cloves, minced
4	rosa tomatoes
	or
1	tomatoes — medium, chopped
25 ml	tomato paste
5 ml	sugar
	salt and freshly ground black pepper — to taste
5 ml	fresh parsley — chopped
5 ml	fresh thyme — chopped
5 ml	fresh oregano — chopped
2	eggs

Tap for ingredients

Method:

Pre-heat the oven to 200ºC.

Heat 30ml of the olive oil in a large pan. Score the flesh of the brinjals and place flesh-side down into the pan. Cover the pan and cook on medium heat for 8 minutes. Turn around and cook, covered, for another 5 minutes.

Remove from the pan and keep separate to cool down slightly.

Add the remaining 15ml olive oil to the same pan and fry the chopped onion for 2 minutes until soft.

Add the mushrooms and baby marrows and fry until browned.

Add the garlic and fry for a few seconds and then add the tomatoes, tomato paste and sugar.

Scoop out the flesh of the brinjals and add to the mushroom mixture with the herbs and season with salt and pepper. Cook on medium heat for 5 minutes.

Divide the stuffing between the brinjals halves and make a small hole in the middle.

Break an egg into each and bake in a pre-heated oven for 6 to 8 minutes or until the eggs are cooked.

Serve immediately with a salad on the side.

Reprinted with permission of Pink Polka Dot.
To visit Pink Polka Dot’s
blog, click here.