Baked Brinjal

About Baked Brinjal

Ingredients

• Large brinjals 2
• Black pepper powde 1 tsp
• Salt to taste
• Olive oil to brush
• Tomato concasse
• Tomatoes, chopped 2 cups
• Tomato puree 2 cups
• Olive oil 3 tbsps
• Garlic, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Red chilli flakes 1 tsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Sugar ½ tsp
• Dried oregano 2 tsps
• Fresh basil leaves 8
• White sauce (bechamel sauce)
• Butter 4 tbsps
• Refined flour 4 tbsps
• Milk 3 cups
• Cheese slices 5
• Black pepper powder ½ tsp
• Salt ½ tsp
• Sugar ½ tsp
• Medium potatoes, boiled, peeled and mashed 2
• Cheddar cheese, gratred ½ cup

How to Make Baked Brinjal (Stepwise Photos)

Method

1. Cut brinjals into 1.5 cm thick slices, Brush them with olive oil, sprinkle with salt and pepper powder over them.
2. Heat a non-stick grill pan, place the brinjal slices in it and grill, turning sides, till golden brown on both sides.
3. To make tomato concasse, heat oil in a non-stick pan, add garlic and saute till brown. Add onion and saute till translucent.
4. Add chilli flakes, chopped tomatoes, tomato puree, chilli powder, pepper powder , sugar and salt and mix well. Cook till the sauce thickens.
5. Add oregano and torn basil leaves and cook for another 2 minutes.
6. Preheat oven to 200º C.
7. To make white sauce (béchamel sauce), melt butter in another non-stick pan over medium heat.
8. Add refined flour, saute stirring constantly with a whisk, for 1 minute taking care that the colour does not change.
9. Add sugar, pepper powder and salt and mix. Add milk and cook, stirring continuously, till the sauce thickens. Add cheese slices and mix well till the slices melt and the sauce becomes creamy.
10. Add the mashed potatoes and mix well.
11. Spread a layer of the grilled brinjal slices at the base of a baking dish, followed by layers of tomato sauce and white sauce. Repeat these layers till all the ingredients are used ending with white sauce.
12. Lastly sprinkle grated cheese on top, keep the baking dish in the preheated oven and bake for 15 minutes. Take the baking dish out of the oven.
13. Spoon out on serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps