Cooking ‘Fever’ishly — brinjal and mushroom lasagne

2019-11-27 06:02
Brinjal and mushroom lasagne.PHOTO: food24

Brinjal and mushroom lasagne.PHOTO: food24

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White sauce

½ onion, peeled

5 black peppercorns

2 bay leaves

500ml milk

30g butter

45ml white bread flour

5ml nutmeg

125ml mature cheddar cheese, grated


2 punnets mixed mushrooms, chopped

2 garlic cloves, crushed

1 red pepper, chopped (optional)

30ml butter

4-6 sun-dried tomatoes in vinaigrette, chopped

Generous handful of fresh basil, chopped

To finish

4 medium brinjals, thinly sliced and salted

Olive oil

Grated cheddar or pecorino cheese for sprinkling


Preheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.

1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.

2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.

3. Mushrooms: Fry the mushrooms, garlic and pepper [if using] in the butter until soft. Add the sun-dried tomatoes and basil.

4. To finish: Rinse the salt off the brinjals and pat dry. Arrange on a baking sheet and sprinkle oil over. Bake until soft but not brown or crispy.

5. Arrange a layer of brinjal in the ovenproof dish, then a layer of mushrooms, followed by white sauce. Repeat until all the ingredients have been used, ending with white sauce.

6. Sprinkle the cheese over and bake for 20-30 minutes or until the cheese has melted.

Serve with a garden salad. — Food24.


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