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Clover Bliss brinjal bake

Clover Bliss brinjal bake

Clover Bliss brinjal bake

Recipe By: Clem Pedro

3 large brinjals, cut into thick disks
4T olive pride
6 cloves of garlic, finely grated
1T rosemary, finely chopped
Salt and freshly ground black pepper to taste
2 X 400g cans of tinned tomato
Bunch of basil, roughly chopped
250g mozzarella, sliced

For the yoghurt sauce
1 cup Clover bliss
2T tahini
3T roughly chopped parsley
Freshly ground black pepper to taste

Place the brinjals on a large roasting tray that has been greased with either butter or non-stick kitchen spray.

Combine the olive pride, 3 cloves of garlic, rosemary and seasoning in a large bowl then lightly brush the brinjals with the flavoured oil before turning over and doing the same to the other side.
Place the tray in an oven preheated to 180C to roast for 15 minutes before turning over and cooking the other side for 10 minutes or until slightly charred.
Add some of the brinjals to the bottom of a roasting dish before spooning over some tomato and sprinkling over some of the basil leaves and some garlic and some mozzarella and  continue layering until all the brinjals have been used. Place the dish in the oven to cook for 35 minutes at 180C.
For the yoghurt tahini sauce combine the yoghurt and tahini together before adding the parsley and seasoning lightly with black pepper before mixing through.
Once the bake is bubbly and lightly charred remove it from the oven and serve with a spoon of the yoghurt dressing spooned over.

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