Zucchini and Brinjal Bake
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 13105 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.
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.
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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 |
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6 FAVOURABLE REVIEWS
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No review of this type was found
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