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Brinjal and tomato bake

Recipe from: 6/26/2003 12:00:00 AM

Ingredients 14
Servings 6


  • 2
    large aubergines
  • salt
  • cake flour
  • 75
    olive oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 15
    olive oil
  • 800
    chopped tomatoes
  • 2
    dried oregano
  • salt and freshly ground black pepper
  • 125
    mozzarella cheese, thinly sliced
  • 50
    Parmesan cheese, grated


Slice the brinjals lengthwise into 1 cm thick slices and sprinkle with salt.
Leave to drain for about 30 minutes.
Rinse each slice under cold running water and pat dry with paper towels.
Dust each slice with flour and fry in the heated olive oil until golden brown and crisp on the outside.
Drain on paper towels and set aside until needed.
Preheat oven to 200 °C and butter a 25 cm square ovenproof dish.
Sauté the onion and garlic in the olive oil until tender.
Add the tomatoes and oregano and season to taste with salt and pepper.
Simmer uncovered for 10 minutes or until the sauce is fairly thick and most of the liquid has evaporated.
To finish:
Arrange the brinjal slices at the bottom of the prepared dish and pour the sauce on top.
Cover with the slices of mozzarella cheese and sprinkle with the grated Parmesan.
Bake for 25 to 30 minutes or until golden brown on top.

Read more on: bake  |  sauté  |  shallow-fry

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