Bergenzane!

RatingDifficultyBeginner

Irene's melanzane recipe inspired by the beautiful Drakensberg

Prep Time20 minsCook Time35 minsTotal Time55 mins

Tomato Sauce
 1 Chopped onion
 1 Tin of chopped tomato
 1 tbsp Olive oil
 ½ tsp Smoked Paprika
 ½ Clove of garlic (optional)
 1 Carrot grated
 ½ tsp Dried Basil
 Salt and pepper to taste
Other
 1 Large brinjal
 1 Punnet of Baby Marrows
 1 Block of Irene's Mozzarella
 Salt and pepper to taste
 A tad of olive oil for frying

To manage your time well:
1

Slice brinjal into about 1/2 cm slices. Soak in salt water for 30 minutes.

2

Slice baby marrows length wise about 1/2 cm thick.

3

Heat 1 TBSP olive oil in a non-stick pan, fry the baby marrows and brinjals in single layers until al-dente, sprinkling with a little salt. Repeat until all is cooked.

4

Fry onion, carrot and garlic in olive oil until soft and slightly brown.

5

Add the tin of tomatoes and juice, herbs and spices.
Cook for 5 minutes and set aside.

6

Grate the block of cheese - keep one half for the layering and the other half of it for the topping.

7

In a 25cm round dish, layer as follows, while adding salt and pepper to season each layer:
1 spoon tomato sauce
1 layer brinjal
Sprinkling of cheese
Tomato sauce
Baby marrow
Cheese
Continue layering until all ingredients are finished.

8

Top with the remaining cheese.
Cover with a lid or tin foil and cook for 30 minutes at 180 degrees celcius.

9

Remove the lid and grill for a few minutes.
DONE!
ENJOY xoxoxo

Ingredients

Tomato Sauce
 1 Chopped onion
 1 Tin of chopped tomato
 1 tbsp Olive oil
 ½ tsp Smoked Paprika
 ½ Clove of garlic (optional)
 1 Carrot grated
 ½ tsp Dried Basil
 Salt and pepper to taste
Other
 1 Large brinjal
 1 Punnet of Baby Marrows
 1 Block of Irene's Mozzarella
 Salt and pepper to taste
 A tad of olive oil for frying

Directions

To manage your time well:
1

Slice brinjal into about 1/2 cm slices. Soak in salt water for 30 minutes.

2

Slice baby marrows length wise about 1/2 cm thick.

3

Heat 1 TBSP olive oil in a non-stick pan, fry the baby marrows and brinjals in single layers until al-dente, sprinkling with a little salt. Repeat until all is cooked.

4

Fry onion, carrot and garlic in olive oil until soft and slightly brown.

5

Add the tin of tomatoes and juice, herbs and spices.
Cook for 5 minutes and set aside.

6

Grate the block of cheese - keep one half for the layering and the other half of it for the topping.

7

In a 25cm round dish, layer as follows, while adding salt and pepper to season each layer:
1 spoon tomato sauce
1 layer brinjal
Sprinkling of cheese
Tomato sauce
Baby marrow
Cheese
Continue layering until all ingredients are finished.

8

Top with the remaining cheese.
Cover with a lid or tin foil and cook for 30 minutes at 180 degrees celcius.

9

Remove the lid and grill for a few minutes.
DONE!
ENJOY xoxoxo

Bergenzane!

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