Corn and Aubergine Bake
by Tarla Dalal

Corn and deep-fried aubergine is a combination you never imagined in your deepest dreams, especially not with white sauce! interestingly, the outcome is just heavenly. A rare combination of veggies pepped up with the usual onion-tomato-garlic combination is topped with white sauce and cheese, and baked to ensure proper mixing of flavours and a perfect texture. You are in for a thrilling experience with the corn and aubergine bake!

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Corn and Aubergine Bake recipe - How to make Corn and Aubergine Bake

1 1/2 cups cooked corn
1 1/2 cups deep- fried brinjals (baingan / eggplant) cubes
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup finely chopped capsicum
2 cups blanched , peeled and chopped tomatoes
1 tsp chilli powder
salt to taste
1 cup white sauce
4 tbsp grated processed cheese

Method

Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the chilli powder and tomatoes and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the corn, brinjal and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Pour into a baking bowl, pour the white sauce over it and sprinkle grated cheese evenly all over.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Serve immediately.

Nutrient values per serving

Energy	192 cal
Protein	5.3 g
Carbohydrates	15 g
Fiber	1.8 g
Fat	11.7 g
Cholesterol	0 mg
Vitamin A	427.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.4 mg
Vitamin C	23.5 mg
Folic Acid	26.3 mcg
Calcium	172.7 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	39.6 mg
Potassium	184.9 mg
Zinc	0.2 mg

Pempemp

on 08 Jun 11 02:15 PM

The recipes says"You have to taste this dish to believe how wonderful it is." I truly agree,I am not very fond of eggplant but loved the fried eggplants with corn and spicy tomatoes topped with white sauce and cheese, I sprinked crushed cheeseling biscuits before baking to get a crunchy top layer.