Brinjal lasagne

By admin
13 August 2010

Serves: 4-6

Preparation time: 30 min

Cooking time: 1 hour


2 brinjals, sliced

250 ml (1 c) cake flour

3 eggs, whisked

30 ml (2 T) oil


1 onion, finely chopped

2 cloves garlic, crushed

1 kg mince

1 can (25 g) tomato paste

1 can (410 g) tomato purée

80 ml chutney

salt and freshly ground black pepper

20 ml (4 t) finely chopped parsley


125 ml (½ c) butter

160 g (140 ml) cake flour

1 litre (4 c) milk

salt and freshly ground black pepper

250 ml (1 c) grated Cheddar cheese

Preheat the oven to 180 °C.

Cut the brinjals into 1-cm-thick slices and dip them in the flour, shake off the excess then dip them in the egg.

Fry in some of the heated oil until done and brown on both sides.

Heat the remaining oil and fry the onion and garlic until soft.

Add the mince and fry until nearly done.

Stir in the tomato paste and purée, chutney, salt, pepper and parsley and simmer for 20 minutes.

Heat the butter in a saucepan, stir in the flour and mix to make a paste.

Add the milk and stir until a thick white sauce is formed.

Season with salt and pepper.

Cover the bottom of a 20x30 cm ovenproof dish with a thin layer of white sauce, followed by a layer of brinjals and a layer of mince.

Repeat the layers until all the ingredients have been used, ending with a layer of white sauce.

Scatter the cheese on top and bake for 40 minutes or until done.

Find Love!