You are here: Home > Cuisine > Italian Vegetarian > Italian Main Dish > Zucchini and Brinjal Bake Zucchini and Brinjal Bake by Tarla Dalal 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. 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Close 21 Dec 2012 This recipe has been viewed 24032 times Zucchini and Brinjal Bake recipe - How to make Zucchini and Brinjal Bake Tags Italian Main DishCasseroles and BakesBakedOven Preparation Time: 10 mins Cooking Time: 25 mins Baking Time: 15 minutes Baking Temperature: 200°C (400 ° F) Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients For The Filling2 cups sliced zucchini2 cups sliced brinjals (baingan / eggplant)4 tsp finely chopped garlic (lehsun)4 tsp oil salt to tasteFor The Tomato Sauce4 tbsp instant tomato soup powder2 cups water2 tbsp cornflour salt to tasteOther Ingredients1/4 cup grated mozzrella cheese Method For the fillingFor the fillingHeat 2 tsp of oil in a pan, add 2 tsp of garlic and sauté for ½ a minute.Add the zucchini and salt and sauté till half done. Remove and keep aside.Heat the remaining 2 tsp oil in the same pan, add the remaining 2 tsp garlic and sauté for ½ minute.Add the brinjal and salt and sauté till half done. Remove and keep aside.For the tomato sauceFor the tomato sauceCombine all the ingredients in a broad non-stick and cook on a medium flame for 2 minutes, while stirring occasionally.How to proceedHow to proceedArrange the zucchini on the bottom of a greased baking dish and pour half the sauce on top.Arrange the brinjal as a second layer and pour the remaining tomato sauce on it.Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.Serve hot. Nutrient values per servingEnergy112 calProtein3.7 gCarbohydrates10.2 gFiber4.9 gFat6.6 gCholesterol2.9 mgVitamin A125.5 mcgVitamin B10.1 mgVitamin B20.2 mgVitamin B31.6 mgVitamin C17.8 mgFolic Acid55.4 mcgCalcium61.1 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium87.9 mgPotassium305.3 mgZinc0.4 mg