Zucchini and Brinjal Bake
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 11517 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.
- 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.
- Combine all the ingredients in a broad non-stick and cook on a medium flame for 2 minutes, while stirring occasionally.
- 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
|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|
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