Brinjal-and-mince bake

Brinjal-and-mince bake

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Health conscious
  • 20 minutes
  • 1¼ hours
  • Woolworths La Motte Merlot 2014
  • Buy Ingredients Here


  • 4 Woolworths exotic brinjals
  • 1⁄3 cup olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 Onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 g free-range beef or venison mince
  • 1 x 400 g Italian tomatoes in juice can
  • 1 t dried oregano
  • 1 cup good-quality beef stock
  • ½ cup Parmesan grated, for sprinkling
  • Cooked rice or risoni, for serving
  • Baby spinach leaves, to garnish

Cooking Instructions

Preheat the oven to 190°C.

Thinly slice the brinjals lengthways, then place in a bowl and mix by hand with the olive oil. Arrange in a single layer on baking sheets and bake for 15 minutes, or until tender. Season lightly.

Meanwhile, gently cook the onion in 2 T olive oil, then stir in the garlic. Increase the heat and add the mince. Keep stirring to break up the mince until the meat changes colour.

Crush the tomatoes using a potato masher, then add to the meat with the oregano and season to taste. Add the stock, cover and reduce the heat. Simmer, stirring now and again, for 40 minutes, or until very tender. Check the seasoning.

Remove the mince using a slotted spoon and set aside. Reduce the cooking liquid over a high heat until thick.

Increase the oven’s temperature to 200°C. To assemble, place a layer of brinjal – about a third – in a 1-litre-capacity, oiled baking dish. Cover with a layer of mince. Repeat with the remaining brinjals and mince. Spoon over the reduced cooking liquid and sprinkle with Parmesan. Bake for 20 minutes, or until browned.

Serve with rice or risoni and garnish with baby spinach.

Discover more ingredients starring brinjals here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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