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!
Corn and Aubergine Bake recipe - How to make Corn and Aubergine Bake
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 6 servings
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.
| 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 |
The recipes saysYou 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.