Spicy aubergine stack

Name: Spicy aubergine stack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 1 aubergine; 2.5 ml salt; 125 ml tinned tomatoes Indian-style; 10 ml fresh chillies 573; black pepper freshly ground; 3 mozzarella cheese

1 serving Prep: 20 mins, Cooking: 30 mins

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A satisfying vegetarian recipe for Meat-Free Mondays.

By Food24 April 23 2013

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Ingredients (6)

1	aubergine
2.5 ml	salt
125 ml	tinned tomatoes — Indian-style
10 ml	fresh chillies — 573
	black pepper — freshly ground
3	mozzarella cheese

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Method:

Top and tail the brinjal and cut into 3 thick slices. Sprinkle both sides with salt and place in a colander for 30 minutes to drain.

Preheat oven to 180°C and spray a baking tray with non-stick spray. Line with baking paper and set aside.

Rinse the salted brinjals and pat dry with kitchen paper

Arrange the slices on the baking tray and brush a bit of the tomato mix on each slice. Bake until the brinjal is cooked through.

Remove from the oven and start the layering process; Place the largest slice at the bottom and add a layer of tomato and a slice of cheese. Repeat the process until the smallest slice is at the top. End off with a layer of tomato.

Reprinted
with permission of Snap, Sizzle and Cook. To see more recipes, click here.