Aubergine Bake (Brinjal, Eggplant)

1. 1

   Cook brinjals in boiling salted water for 5 minutes.

2. 2

   Drain and reserve the brinjal water.

3. 3

   Saute the onion in the heated vegetable oil until starting to brown.

4. 4

   Add the soup to the frying pan and 125 ml of the reserved water, stirring to blend.

5. 5

   Remove from the heat and stir in the cheese until melted.

6. 6

   Pour mixture over the brinjals in a casserole dish and top with the buttered crumbs.

7. 7

   Bake at 350 F for 23-30 minutes and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.