Baked brinjals layered with an herb-flavoured tomato sauce and cheese alternatively, this dish makes for a great treat.
Ingredients
1kg brinjal
1 cup gram flour
Salt and water as required
For the Tomato Sauce
2 tbsp oil
6 cloves of garlic
2 big onions, chopped finely
1 ½ kilo tomato, chopped finely
1 tsp oregano
1 tsp basil
Salt, sugar and black pepper as required
2 cups mozzarella cheese, grated
Preparation
Slice the brinjal into ½ inch thick circles. Keep this aside
Make a thick batter with the gram flour, salt and water
Dip the aubergine slices in the batter and fry till golden brown
In a pan, take some oil and sauté the garlic and the onions
Add the tomato, dried herbs, water and season according to taste
Simmer this on a low fire and when cool enough, pulse it in a mixer to make a smooth tomato sauce
In a greased baking dish, place the aubergine slices, pour the tomato sauce over this and then top it off with the cheese
Repeat the layers like this, alternating between, aubergine, sauce and cheese
The top portion should be a thick layer of cheese. Bake for a few minutes in a preheated 180—¦C oven and remove when the cheese layer on top is melted and crusty. Serve hot
