A classic Italian dish made with Aubergine or brinjal. It is almost like a lasagna but the pasta is replaced by Aubergine and the white sauce by cheese.
Ingredients:
Aubergine / Bhartha baingan - 750 gms
Tomato - 500 gms
Garlic - 2 pods
Salt
Red chilli flakes
Basil leaves - 4
Sugar - 1 pinch
Tomato ketchup 😉 - 1 tbsp
Olive oil - 2 tbsp
Cheese - 250 gms
Method:
Cut the aubergine into thick 1 cm rounds and apply salt lightly on both sides. Keep aside for 1 hour. Then use a towel to squeeze out the extra water. Grill on a hot pan till lightly brown.
To make Tomato sauce:
Hear olive oil and fry the finely chopped garlic. Add the chopped tomato, salt, red chilly flakes, basil leaves and cook till the tomato becomes mushy. Add the tomato ketchup and sugar. Mix well and once cool, make a smooth purée.
Layering and baking:
Take an oven proof dish and apply a thin layer of tomato sauce. Place the grilled aubergine and now add more tomato sauce. Add a thick layer of grated cheese. Next a layer of aubergine tomato sauce and cheese.
Repeat till you finish your stock of grilled melanzane, sauce and cheese.
Cover with aluminium foil.
Bake at 180 C for 45 minutes.
