Baked brinjal with tomato & cream
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 4 baby brinjals
- olive oil, to drizzle
- sea salt and freshly ground black pepper, to taste
- 1 400g tin Italian chopped tomatoes
- 1/2 cup fresh cream
- 125 g sundried tomato pesto
- 4 cloves garlic, peeled and crushed
- bunch of flat leafed parsley, finely chopped
- 160 g parmesan cheese, grated, plus extra for dusting
- green salad, lightly dressed, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190°C.
- Slice the brinjals, lengthways, very thinly. Arrange on baking sheets lined with baking paper. Moisten with olive oil and bake for 15 minutes, or until very tender.
- Remove and season to taste. Blend the tomato with the cream, pesto, garlic and parsley. Stir in the cheese and season to taste.
- Grease a suitable baking dish and fill it with layers of the brinjal and sauce, ending with a layer of sauce.
- Sprinkle with a little cheese before baking for 20 minutes, or until nicely coloured and bubbling. Allow to stand for 5 to 10 minutes before serving.
- Serve with a lightly dressed green salad.
Cook’s note: Add layers of cooked organic penne to "stretch" this recipe to a meal that will easily feed six people. The sauce is also good simply tossed with pasta.
Per serving: 2372 kJ, 19.1 g protein, 50.2 g fat, 9.8 g carbs
You could enjoy this recipe too
Buy the ingredients
Add to Cart