Starters & Light meals
Baked cheesy brinjals
4
Easy
30 minutes
40 minutesWine/Spirit Pairing
Woolworths Weltevrede Vanilla Chardonnay 2018
Ingredients
Method
- 4 medium brinjals (about 250 g each)
- olive oil, for drizzling
- baby spinach, for serving
- baby cabbage, shredded, for serving
- For the filling, mix:
- 250 g smooth ricotta
- 150 g fior di latte mozzarella, drained and torn into shreds
- 25 g Parmesan, grated
- ¼ t dried oregano (optional)
- For the topping, mix:
- 40 g Parmesan, grated
- 6 T thick mayonnaise
Method
Ingredients
- Preheat the oven to 190°C. Halve the brinjals lengthways, then score the flesh in a criss-cross pattern. Oil lightly and bake for 30 minutes, or until very tender. Allow to cool, then carefully remove the soft flesh and chop.
- Mix the filling with the chopped brinjal and season to taste. Spoon into the brinjal shells.
- Add the topping and bake at 200°C for 10 minutes, or until hot and starting to catch.
- Serve with the baby spinach and cabbage, lightly dressed with lemon juice and olive oil.
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