Corn and Aubergine Bake


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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!

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Preparation Time: 
Cooking Time: 
Baking Time:  15 minutes
Baking Temperature:  200°C (400°F)
Makes 6 servings
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1 1/2 cups cooked corn
1 1/2 cups deep- fried brinjals (baingan / eggplant) cubes
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup finely chopped capsicum
2 cups blanched , peeled and chopped tomatoes
1 tsp chilli powder
salt to taste
1 cup white sauce
4 tbsp grated processed cheese

  1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Add the capsicum and sauté on a medium flame for 1 minute.
  4. Add the chilli powder and tomatoes and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the corn, brinjal and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Pour into a baking bowl, pour the white sauce over it and sprinkle grated cheese evenly all over.
  7. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  8. Serve immediately.
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 on 08 Jun 11 02:15 PM

The recipes says"You have to taste this dish to believe how wonderful it is." I truly agree,I am not very fond of eggplant but loved the fried eggplants with corn and spicy tomatoes topped with white sauce and cheese, I sprinked crushed cheeseling biscuits before baking to get a crunchy top layer.