Name: Sorghum bake
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 150.00 g beans dired, soaked; 200.00 g sorghum; 1.00 onion chopped; 1.00 red pepper or green, chopped; 15.00 ml mixed herbs; 5.00 ml salt; 2.00 ml freshly ground black pepper; 1.00 aubergine large, sliced; 500.00 ml yoghurt plain; 10.00 ml garlic cloves, crushed; 10.00 ml mustard powder; 500.00 ml cheddar cheese grated; 5.00 ml salt; 5.00 ml cayenne pepper

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Ingredients (14)

150.00 g	beans — dired, soaked
200.00 g	sorghum
1.00	onion — chopped
1.00	red pepper — or green, chopped
15.00 ml	mixed herbs
5.00 ml	salt
2.00 ml	freshly ground black pepper
1.00	aubergine — large, sliced

TOPPING

500.00 ml	yoghurt — plain
10.00 ml	garlic — cloves, crushed
10.00 ml	mustard powder
500.00 ml	cheddar cheese — grated
5.00 ml	salt
5.00 ml	cayenne pepper

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Method:

Preheat the oven to 180 ºC.
Boil the beans in fresh water until tender. Add the sorghum and another 600 ml water along with the red or green pepper, herbs, salt and black pepper. Boil until tender.
Sprinkle the brinjal with salt and leave in a colander. Pat dry with paper towelling and fry in oil. Arrange a layer of brinjal in the bottom of a large ovenproof dish. Spoon the bean mixture on top and repeat the layers.
Beat together all the ingredients for the topping and pour on top, letting it run into the mixture. Bake for about 20-30 minutes until golden brown. Serve hot.
Serves 8.