You are here: Home >  Course  >  Main Course  >  Casseroles and Bakes  >  Corn and Aubergine Bake

Corn and Aubergine Bake


by
Corn and Aubergine Bake

4/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 109 cookbooks   This recipe has been viewed 16921 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!

Add your private note

Corn and Aubergine Bake recipe - How to make Corn and Aubergine Bake

Tags

Casseroles and BakesBakedOven

Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 6 servings
Show me for servings

Ingredients
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
Method
    Method
  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.

Accompaniments

Pasta Primavera Salad with Vegetables 
Potato, Lettuce and Apple Salad in French Dressing 
Shell Pasta Salad with Pesto Dressing 

Nutrient values per serving
Energy192 cal
Protein5.3 g
Carbohydrates15 g
Fiber1.8 g
Fat11.7 g
Cholesterol0 mg
Vitamin A427.8 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.4 mg
Vitamin C23.5 mg
Folic Acid26.3 mcg
Calcium172.7 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium39.6 mg
Potassium184.9 mg
Zinc0.2 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

No Bake Desserts
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Corn And Aubergine Bake
4
Pempemp
 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.
Reply