Zucchini and Brinjal Bake

by Tarla Dalal

Added to 10 cookbooks This recipe has been viewed 11255 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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Zucchini and Brinjal Bake recipe - How to make Zucchini and Brinjal Bake

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Preparation Time: 10 mins Cooking Time: 25 mins Baking Time: 15 minutes Baking Temperature: 200°C (400 ° F) Total Time: 50 mins 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

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

For the tomato sauce

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

How to proceed

Arrange the zucchini on the bottom of a greased baking dish and pour half the sauce on top.
Arrange the brinjal as a second layer and pour the remaining tomato sauce on it.
Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Serve hot.

Nutrient values per serving

Energy	112 cal
Protein	3.7 g
Carbohydrates	10.2 g
Fiber	4.9 g
Fat	6.6 g
Cholesterol	2.9 mg
Vitamin A	125.5 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.2 mg
Vitamin B3	1.6 mg
Vitamin C	17.8 mg
Folic Acid	55.4 mcg
Calcium	61.1 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	87.9 mg
Potassium	305.3 mg
Zinc	0.4 mg

RECIPE SOURCE : Baked Dishes

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