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Irene’s melanzane recipe inspired by the beautiful Drakensberg 🙂

Recipe by: Irene Margolis

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  • 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

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  • Tomato sauce:
  • 1 Tin of chopped tomato
  • 1 tbsp Olive oil
  • 1/2 tsp Smoked Paprika
  • 1/2 Clove of garlic (optional)
  • 1 Carrot grated
  • 1/2 tsp Dried Basil
  • Salt and pepper to taste
  • 1 chopped onion


  • 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