Corn and Aubergine Bake
by Tarla Dalal
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Added to 107 cookbooks
This recipe has been viewed 9345 times
Corn and deep-fried aubergine is a combination you never imagined in your deepest dreams, especially not with white sauce! interestingly, the outcome is just heavenly. A rare combination of veggies pepped up with the usual onion-tomato-garlic combination is topped with white sauce and cheese, and baked to ensure proper mixing of flavours and a perfect texture. You are in for a thrilling experience with the corn and aubergine bake!
- Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add the chilli powder and tomatoes and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the corn, brinjal and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Pour into a baking bowl, pour the white sauce over it and sprinkle grated cheese evenly all over.
- Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
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