Name	Eggplant Bake	Recipe No	28
Keywords	Vegetarian Main Course	Servings	4
Ingredients	2 x Eggplant 1 x Onions, brown, sliced 2 x Garlic cloves, crushed 6 x Tomatoes 4 x Potatoes, par-boiled 250 gm Yoghurt .25 cup Parmesan cheese, grated 1 can Tomatoes 2 x Eggs 125 gm Feta (optional) 1 pinch Salt, to taste 1 pinch Pepper, ground, to taste 1 pinch Flour, plain 30 ml Olive oil 1 pinch Chillies, to taste 1 pinch Herbs, dried
Garnish
Method	Slice eggplant, pat dry, dredge in flour. Fry in hot oil until brown on both sides. Set aside to drain on paper towel. Fry onion until soft. Add chili flakes and garlic, cook for one minute. Add chopped fresh tomatoes. Simmer for 5 minutes. Add chopped tinned tomatoes. Beat eggs, fold in yoghurt and feta cheese, and herbs. Add salt and pepper to taste. Slice par-boiled potatoes and place on bottom of casserole dish. Add a layer of eggplant, a layer of tomato mix and a layer of yoghurt mix. Repeat layers except potato finishing with eggplant. Sprinkle with Parmesan and cook in pre-heated oven (180 degrees C) for 35-40 minutes.
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Source	Ann Berriman

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Published on: 2007-05-08 (2507 reads)