Cheesy Brinjal and Tomato Bake
Servings 4
Difficulty Beginner
Total Time 1 hour COOK MODE
Prevent you screen from going dark
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 4 brinjals, thickly sliced
- ¼ cup (60ml) sunflower oil
- 2 Tbsp (30ml) Hinds Spices Veggies, Roots & Beets
- 1 x 400g
Rhodes Quality Chopped & Peeled Tomatoes - 1 onion, diced
- A handful of fresh basil leaves
- 3 garlic cloves, peeled
- 2 tsp (10ml) Hinds Spices Paprika
- 1 Tbsp (15ml) Hinds Spices Mixed Herbs
- 100g hard cheese, grated
- 200g roasted cherry tomatoes (optional)
METHOD
- Preheat the oven to 180°C.
- Heat the oil in a large frying pan and fry the brinjal slices for 2 minutes on each side. Remove and set aside on a paper towel to absorb. Sprinkle over Hinds Spices Veggies, Roots & Beets.
- In a medium-sized pot, place the Rhodes Quality Chopped & Peeled Tomatoes, onion, basil leaves, garlic cloves, Hinds Spices Paprika and Hinds Spices Mixed Herbs. Bring to a gentle simmer and simmer for 40 minutes. Remove and set aside to cool. Then place into a blender and blend until smooth.
- Layer the brinjal slices and tomato puree in an oven-proof dish and top with grated hard cheese. Bake for 30 minutes. Serve topped with roasted cherry tomatoes and fresh basil.