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Spicy stuffed brinjal bake

Spicy stuffed brinjal bake

Spicy stuffed brinjal bake

Recipe by Clem Pedro

For the filling:
500g beef mince
1 cup toasted breadcrumbs
Salt and freshly ground black pepper to taste
1T paprika
2t ground cumin
6 cloves finely chopped garlic
1 grated onion
6T roughly chopped parsley
1T tomato paste
3-4 large brinjals, cut into thick slices along the length
Olive oil to brush
Salt to taste
1 X 400g tinned tomato and onion mix

For the Nolac sauce
4T Butter or olive oil
3T flour
3 cups clover Nolac milk
2T nutritional yeast
Salt and freshly ground black pepper to taste
1/4t nutmeg
Combine all the ingredients for the mince filling, mixing by hand if necessary to ensure all the ingredients are well combined. Set aside for 30 minutes while roasting the brinjals.
For the brinjals: brush the slices with the olive oil and season lightly before placing on a roasting/baking tray and roasting in an oven preheated to 180C for about 15 minutes aside or until caramelised and softened. Remove from the tray and cool.
For the Nolac sauce: heat the butter or oil in a pot over a medium heat. Add the flour once the oil or butter is heated and mix through, stirring continuously until the flouriness of the mixture is cooked out. After about 1 minute the mixture will have a slightly nutty smell that is when you’re ready to begin adding the milk. Slowly pour in the milk while stirring, preventing any lumps forming. Once all the milk has been added allow to to come to a gentle simmer which is when the sauce will begin thickening.
Season the sauce by adding the nutritional yeast, salt and black pepper and mix through before mixing through the nutmeg.
Add your tinned onion and tomato mix to the bottom a serving dish. Begin filling your brinjal by shaping small handfuls of mince into little oval shapes, add to the bottom of the roasted brinjal and roll up securing the filing.

Continue rolling and stuffing until all the filling and brinjal has been used. Pack the stuffed brinjals in tightly over the tomato sauce base before pouring over the Nolac sauce and placing in the oven to bake for about 35 minutes or until the top and slightly charred and bubbly. Allow to cool slightly before serving.

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