FAMILY FAVOURITES
Nothing could be easier than this Brinjal/Aubergine bake, so perfect for long lunches on the veranda when leaves turn and days become shorter and cooler. No one wants to spend hours indoors now. I see beautiful Mouse birds are very busy in the garden could it be the season of love? Serve Brinjal bake either as a starter or side dish on barbecue days.
2 medium brinjals, sliced into discs, finger thickness
3 plump Roma tomatoes sliced into discs
Mozzarella wheel also sliced into discs, a slice per Brinjal disc
Fresh basil leaves
Basil pesto (if you have some in the store cupboard)
Salt and freshly cracked black pepper
Streaky bacon
Score the Brinjal in a very hot heavy bottomed pan
Layer Brinjal, cheese, tomato and basil (basil pesto) into stacks using 2 layers of Brinjal end with a mozzarella topping and finally garnish with a slice of bacon
Place the stacks on a lined baking sheet and bake in a pre-heated oven 200C until the bacon is at the desired crispness.
Remove from the oven, cool slightly, garnish with a fresh basil leaf and a drizzle of reduced balsamic vinegar.
Bon Appetito!