|60 ml||flour — cake|
|salt and freshly ground black pepper|
|375 ml||mature cheddar cheese — grated|
|2-3||brinjals — halved lengthways|
|salt and oil|
|¹⁄₃||of the bulk bolognese|
the oven to 180°C. Grease an ovenproof dish (that can also be frozen) with non-stick
spray. Line a baking sheet with foil and grease with non-stick spray.
1. White sauce: Melt the butter in a
saucepan. Add the flour and stir until smooth and the mixture starts simmering.
Then slowly add the milk, stirring continually, until it starts boiling. Season
with salt and pepper and stir in half the cheese.
finish: Slice the brinjals in long, thin strips. Sprinkle salt over and leave to
stand for 15 minutes. Rinse and pat dry with paper towels.
the brinjal strips on the prepared baking sheet and sprinkle the oil over. Bake
for about 20 minutes until soft, but not dry or crispy.
4. Put a little of the bolognese in the prepared
ovenproof dish, arrange a layer of brinjal on it and finish with a layer of white
sauce. Repeat the layers, ending with the white sauce. Sprinkle the rest of the
cheese on top. (It can be frozen like this.)
5. Bake until golden brown and the cheese has melted
– about 20 minutes