Aubergine Bake (Brinjal, Eggplant) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Tried and tested - Easy and tasty. Use as a vegetable side dish or main meal for the vegetarian not-so-hungry's. Ingredients:
350 -400 g brinjals, peeled and cubed |
1 onion, finely chopped |
vegetable oil |
125 ml condensed cream of tomato soup |
3/4 cup cheddar cheese, grated |
125 g breadcrumbs, buttered |
Directions:
1. Cook brinjals in boiling salted water for 5 minutes.
2. Drain and reserve the brinjal water.
3. Saute the onion in the heated vegetable oil until starting to brown.
4. Add the soup to the frying pan and 125 ml of the reserved water, stirring to blend.
5. Remove from the heat and stir in the cheese until melted.
6. Pour mixture over the brinjals in a casserole dish and top with the buttered crumbs.
7. Bake at 350 F for 23-30 minutes and serve hot.
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