ROASTED BRINJAL BAKE
- Heat the oven on high grill - Slice the brinjals into 10mm thick rounds - Lay each round flat on a grid, salt and allow to stand for 20 min to draw out the
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Cooking tools:
- Cooling rack
- Oven
- Stove
- Pot
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Paper towel
Ingredients
- 2 medium brinjals
- 2 Fior di Latte mozzarella balls drained
- 180g grated parmigiano
- 2 medium size ripe tomatoes
- 1 large garlic clove crushed and finely chopped
- 400ml Italian tomato passata
- 100g Italian tomato puree
- 75 ml white or red wine
- 1tsp cayenne pepper
- 1tbs finely chopped fresh sage or rosemary
- Olive oil
- Salt
- 1sprig sage
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