Find your recipes and restaurants here

Spicy aubergine stack

Recipe from: 23 April 2013
aubergine stack

Ingredients 6
Servings 1
Time 00:20


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


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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.