CHEESE AND BRINJAL BAKE

This is my favourite vegetarian dish by Ina Paarman

• 2 large or 3 medium sized brinjals unpeeled
• 30ml butter
• 45ml oil
• 1 medium onion, chopped
• 4 medium ripe tomatoes, skinned and chopped
• 2.5ml salt
• 2.5ml freshly ground black pepper
• 2.5ml sugar
• 30ml chopped parsley
• Pinch of thyme
• 1 green pepper, seeded and finely chopped
• 250ml grated cheddar cheese
• 30ml grated parmesan cheese
• 2 eggs
• 250ml yoghurt

Cut brinjals into large cubes, sprinkle with sale and leave to drain for 20minutes. Rinse off salt and pat dry. Sprinkle lightly with oil, mix well and bake in oven 180 bake for 15 minutes.

Braise the onions and tomatoes until soft and thick. Season with salt, pepper, sugar, parsley and thyme. Pour over baked brinjal, add chopped raw green peppers and a sprinkling of cheese

Beat he egg and yoghurt and pour on top, sprinkle with remaining cheese and bake for 35 – 40 minutes until golden brown.

CORRECTION: Should read sprinkle the brinjal with SALT!!