pre-heat oven to 190º celsius. slice 4 brinjal lengthways, very thinly. arrange on a greased baking sheet. moisten with olive oil and bake for 15 minutes. remove and sprinkle with salt and pepper.
blend a 400g tin of chopped tomatoes with 1 cup of cream, 125g jar of sun-dried tomato pesto, 2 cloves of crushed garlic, and ¼ cup of fresh chopped flat-leafed parsley. stir 160g grated parmesan cheese through.
grease a baking dish and fill with layers of brinjal and sauce, ending in a layer of sauce. sprinkle with a little grated parmesan. bake for 20 minutes at 180º celsius, until nicely coloured and bubbling. allow to stand for about 10 minutes before serving.
perfect with a green salad.
3 comments:
BTW this baked brinjal sounds like I will have to try.Tomatoes, garlic, cheese always do it for me.
Thank you for sheding some light!
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