Baked Brinjal with Tomato and Cream

Feb 20, 2017 | 0 comments

Baked Brinjal with Tomato and Cream


• 2 Brinjals
• 150g Medici Lasagne sheets
• olive oil, to drizzle
• sea salt and freshly ground black pepper, to taste
• 1x 400g tin Italian chopped tomatoes
• 250ml fresh cream
• 125 g sundried tomato pesto
• 4 cloves garlic, peeled and crushed
• 40g basil
• 160 g Longshadow Romano cheese, grated, plus extra for dusting
• 2 x Shed Chicken Breasts (optional )
• green salad, lightly dressed, for serving


1. Preheat the oven to 190°C.
2. 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.
3. Remove and season to taste. Blend the tomato with the cream, pesto, garlic and basil. Stir in the cheese and season to taste.
4. Grease a suitable baking dish and fill it with layers of the brinjal , sauce, and lasagne sheets ending with a layer of sauce.
5. Sprinkle with a little cheese before baking for 30 minutes, or until nicely coloured and bubbling. Allow to stand for 5 to 10 minutes before serving.
6. Add pieces of grilled, thinly sliced chicken breast to the sauce for a meaty version.
7. Serve with a lightly dressed green salad.


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