Baked Brinjal


    2 large Aubergines / brinjal
    1 tsp black pepper powder
    Olive oil

    Tomato Concasse

    3 tbsp olive oil
    1 tbsp garlic ( finely chopped)
    1 onion ( finely diced)
    1 tsp chilly flakes
    1 tsp chilly powder
    1/2 tsp black pepper powder
    1/2 tsp sugar
    2 tsp dry oregano
    2 cup tomato puree
    8 basil leaves

    White sauce ( Béchamel sauce)

    4 tbsp butter
    4 tbsp flour
    3 cups milk
    5 Cheese slices
    1/2 tsp Black pepper powder
    1/2 tsp salt
    1/2 tsp sugar

    2 potatoes ( boiled and mashed)
    1/2 cup grated cheddar cheese

preparation method

1- Cut Aubergines into 1.5 cm thick slices
2- Brush them with olive oil, sprinkle with salt and pepper.
3- Grill on a pan until golden brown on both sides.

Tomato Concasse

1-Heat oil in a pan add garlic and saute till brown, add onions and saute till translucent.
2 Add chilly flakes, chopped tomatoes, tomato puree, chilly powder, pepper powder , sugar and salt cook till the sauce thickens.
3-Add oregano and basil and cook for another 2 minutes.

White sauce ( Béchamel sauce)

1- Melt butter in a pan over medium heat.
2- When the butter is bubbling hot add the maida( all at once),stirring constantly with a whisk.Let it cook for a minute careful not to let it burn.
3- Add the sugar, pepper powder and salt.
4- Now add milk stirring continuously until the sauce thickens.Add the cheese slices and mix well till the slices have melted and the sauce is creamy.
5- Add the boiled and mashed potatoes to this sauce.


1-Use a baking dish / ring moulds, first layer the grilled Aubergines, then the tomato sauce, the white sauce, continue layering and end with the white sauce.
2- Sprinkle grated cheese and bake in a preheated oven at 200 C for 15 minutes, serve hot.

Serving Suggestions

    Serve 4
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By: Chef Shazia Khan

Show: K for Kids

Prep:45 Mins Cook: 45 to 60 min

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