This original Tarla Dalal recipe can be viewed for free

Zucchini and Brinjal Bake


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Added to 2 cookbooks
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Zucchini and brinjal sautéed with garlic and layered with a tangy tomato sauce, this delectable baked dish acquires a velvety appearance as it is topped with cheese.

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Preparation Time: 
Cooking Time: 
Baking Time: 15 minutes
Baking Temperature: 200°C (400 ° F)
Serves 4.
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Ingredients



For the filling
2 cups sliced zucchini
2 cups sliced brinjals (baingan / eggplant)
4 tsp finely chopped garlic (lehsun)
4 tsp oil
salt to taste

To be mixed into a tomato sauce
4 tbsp instant tomato soup powder
2 cups water

Other ingredients
1/4 cup grated mozzrella cheese

Method

    For the filling
    1. Heat 2 tsp of oil in a pan, add 2 tsp of garlic and sauté for ½ a minute.
    2. Add the zucchini and salt and sauté till half done. Remove and keep aside.
    3. Heat the remaining 2 tsp oil in the same pan, add the remaining 2 tsp garlic and sauté for ½ minute.
    4. Add the brinjal and salt and sauté till half done. Remove and keep aside.

    How to proceed
    1. Arrange the zucchini on the bottom of a greased baking dish and pour half the sauce on top.
    2. Arrange the brinjal as a second layer and pour the remaining tomato sauce on it.
    3. Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
    4. Serve hot.
    RECIPE SOURCE : Baked DishesBuy this cookbook
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