Spicy aubergine stack

Recipe from: 23 April 2013
aubergine stack

Ingredients 6
Servings 1
Time 00:20

Ingredients

  • 1
    large brinjal - unpeeled
  • 2.5
    ml
    salt
  • 125
    ml
    Indian tomato mix
  • 10
    ml
    olive oil
  • freshly ground black pepper
  • 3
    rounds of mozzarella cheese
 

Method

00:30
 
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.


 

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