Brinjal and potato bake

Name: Brinjal and potato bake
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 aubergine large, sliced; 2.00 onions large, sliced into rings; oil; 900.00 g potatoes skinned, boiled until tender and sliced; salt and freshly ground black pepper to taste; 500.00 ml cheddar cheese grated

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (6)

2.00	aubergine — large, sliced
2.00	onions — large, sliced into rings
	oil
900.00 g	potatoes — skinned, boiled until tender and sliced
	salt and freshly ground black pepper — to taste
500.00 ml	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350ºF). Spray a large, ovenproof dish with non-stick spray. Sprinkle the brinjal slices with salt and leave for 15 minutes.
Sauté the onion in a little oil until tender. Pat the brinjal slices dry with paper towelling. Arrange the brinjal and potato slices in layers in the prepared dish. Season with salt and pepper and sprinkle a little sautéed onion and grated cheese over each layer, ending with a layer of cheese. Bake for about 40 minutes or until the brinjal is done and the cheese has melted and browned slightly.
Serves 6.