Tuesday, December 23, 2008

Brinjal Tomato Gratin

A gratin with a combination of brinjal, tomato and cheese can never be bad. This gratin can be served warm or at room temperature.


3 - 4 tbsp Olive oil
2 Cloves of Garlic, crushed
2 Big Brinjals
100 gm Mozzarella, Cut into thin layers
200gm Tomato puree
50 gms Grated Parmesan Cheese


Take 2 tbsp of oil in a large pan and fry the crushed garlic for about 30 seconds.

Cut the brinjal in lengthwise into 1cm thick layers. Fry these layers in the same pan with the garlic. Fry each side for about 3 to 4 minutes. Use rest of the oil and fry all the pieces.

Take the brinjal layers out of the pan and using a kitchen tissue,drain off the excess oil.

In a deep casserole or gratin dish, arrange one layer of brinjal followed by a layer of mozzarella and a part of tomato puree. Follow the layers till all the brinjal and cheese gets over. Top the upper layer with the tomato puree.

Sprinkle the parmesan on top and bake a 200 deg C for 30 minutes.

Serve hot or cold..



Kitchen Flavours said...

Wow yummy recipe.

Hayley said...

I just posted an eggplant recipe on my site the other day...and this one looks even better. Love your site!

Ramya Kiran said...

Kitchen Flavours, thank you..

Hayley, thank you and your eggplant recipe looks very delicious too.. will give it a try sometime.

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