Brinjal and mushroom lasagne

Prep: 20 mins, Cooking: 40 mins
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By Food24 October 21 2019
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Ingredients (18)

white sauce
½ onion — peeled
5 black peppercorns — whole
2 bay leaves
500 ml milk
30 g butter
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
30 ml butter
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
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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

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