Zucchini and Brinjal Bake

Zucchini and Brinjal Bake

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Zucchini and brinjal sautéed with garlic and layered with a tangy tomato sauce, this delectable baked dish acquires a velvety appearance as it is topped with cheese.

Zucchini and Brinjal Bake recipe - How to make Zucchini and Brinjal Bake

Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400 ° F)   Total Time:     Makes 4 servings
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Ingredients


For The Filling
2 cups sliced zucchini
2 cups sliced brinjals (baingan / eggplant)
4 tsp finely chopped garlic (lehsun)
4 tsp oil
salt to taste

For The Tomato Sauce
4 tbsp instant tomato soup powder
2 cups water
2 tbsp cornflour
salt to taste

Other Ingredients
1/4 cup grated mozzrella cheese

Method
For the filling

    For the filling
  1. Heat 2 tsp of oil in a pan, add 2 tsp of garlic and sauté for ½ a minute.
  2. Add the zucchini and salt and sauté till half done. Remove and keep aside.
  3. Heat the remaining 2 tsp oil in the same pan, add the remaining 2 tsp garlic and sauté for ½ minute.
  4. Add the brinjal and salt and sauté till half done. Remove and keep aside.

For the tomato sauce

    For the tomato sauce
  1. Combine all the ingredients in a broad non-stick and cook on a medium flame for 2 minutes, while stirring occasionally.

How to proceed

    How to proceed
  1. Arrange the zucchini on the bottom of a greased baking dish and pour half the sauce on top.
  2. Arrange the brinjal as a second layer and pour the remaining tomato sauce on it.
  3. Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  4. Serve hot.
Nutrient values per serving
Energy112 cal
Protein3.7 g
Carbohydrates10.2 g
Fiber4.9 g
Fat6.6 g
Cholesterol2.9 mg
Vitamin A125.5 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B31.6 mg
Vitamin C17.8 mg
Folic Acid55.4 mcg
Calcium61.1 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium87.9 mg
Potassium305.3 mg
Zinc0.4 mg

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