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Pittas with cheese, brinjals and chillies

Recipe from: 9/12/2002 12:00:00 AM
Ingredients 10
Servings 6


  • oil
  • 2
    onions, thinly sliced
  • 2
    large aubergines, chopped and sprinkled with salt
  • 2
    garlic cloves, crushed
  • Tabasco sauce to taste
  • 6
    ripe tomatoes, chopped
  • salt and freshly ground black pepper
  • 6
  • 6
    red chillies, seeded and chopped
  • 375
    grated cheese


Heat the oil in a pan or skottelbraai and stir-fry the onions until soft.
Rinse the brinjals under cold running water and pat dry.
Add the brinjals to the pan and stir-fry rapidly until golden brown.
Add the garlic, Tabasco sauce and tomatoes and stir-fry for 10 minutes or until the sauce has reduced and the brinjals are cooked.
Season with salt and freshly ground black pepper.
Spoon the brinjal mixture into the pittas along with a little of the chopped chillies.
Sprinkle grated cheese on top and gently press the pittas to close.
Grill or pan-fry on both sides until the cheese has melted.

Read more on: grill  |  shallow-fry

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