Zucchini and Brinjal Bake


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Added to 7 cookbooks   This recipe has been viewed 7973 times

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)    Makes 4 servings
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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

For The Tomato Sauce
4 tbsp instant tomato soup powder
2 cups water
2 tbsp cornflour
salt to taste

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.

For the tomato sauce

  1. Combine all the ingredients in a broad non-stick and cook on a medium flame for 2 minutes, while stirring occasionally.

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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