|½||onion — peeled|
|5||black peppercorns — whole|
|45 ml||flour — white bread|
|5 ml||nutmeg — ground|
|125 ml||mature cheddar cheese — grated|
|2||mixed mushrooms — chopped|
|2||garlic — cloves, crushed|
|1||red pepper — chopped|
|4-6||sun-dried tomatoes — in vinaigrette - chopped|
|fresh basil — chopped|
|4||brinjals — thinly sliced and salted|
|fresh chillies — 573|
|grated cheddar or pecorino cheese for sprinkling|
Preheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.
1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.
2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.
3. Mushrooms: Fry the mushrooms, garlic and pepper (if using) in the butter until soft. Add the sun-dried tomatoes and basil.
4. To finish: Rinse the salt off the brinjals and pat dry. Arrange on a baking sheet and sprinkle oil over. Bake until soft but not brown or crispy.
5. Arrange a layer of brinjals in the ovenproof dish, then a layer of mushrooms, followed by white sauce. Repeat until all the ingredients have been used, ending with white sauce.
6. Sprinkle the cheese over and bake for 20-30 minutes or until the cheese has melted. Serve with a garden salad