Brinjal and spinach bake with three cheeses

8 servings Prep: 1 hr, Cooking: 1 hr 30 mins
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A hearty vegetarian dish to warm you from the inside.

By Food24 November 03 2009
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Ingredients (7)

1.20 kg aubergines
300.00 g spinach — shredded
100.00 ml olive oil — for frying
500.00 ml tomato and herb sauce — ready-made
200.00 g mozzarella cheese
100.00 g parmesan cheese — finely grated
30.00 g fresh basil — roughly torn
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Oven temperature: 180°C
1. Thinly slice the brinjals lengthways.
Lay them in a colander and sprinkle with
salt. Set aside for 30 minutes, then rinse
and pat dry with a clean dishcloth.

2. Cook the spinach in a little water until
tender. Drain well.

3. Heat a thin layer of olive oil in a non-
stick pan and fry a layer of brinjal slices
over a medium heat until golden on both
sides. Drain on absorbent paper. Repeat
with the remaining brinjal.

4. Line the base of one large baking
dish or smaller individual baking dishes
with a layer of brinjals. Spread with a
layer of tomato sauce, half of the spinach
and half of the mozzarella. Sprinkle with
a little of the Parmesan and basil and
season to taste. Cover with another
layer of brinjal and tomato sauce, and
all of the blue cheese or Gruyère.
Repeat the first layer, ending with a
layer of brinjals. Top with the remaining
Parmesan and bake in a preheated oven
for one hour or until golden. Serve hot
with pasta.

Cook’s tip
Serve this dish with a fresh salad made
from mixed salad leaves, rocket leaves,
halved cherry tomatoes and sliced spring
onions. Drizzle with a little olive oil and
balsamic vinegar.

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