Sweet corn and Brinjal/Eggplant Bake


  1. Eggplant – 2 cups, cubed
  2. Oil- 2 tbsps. + 2 tbsps., divided
  3. Salt & pepper powder to taste
  4. Brown onion – 1 number, finely chopped
  5. Garlic cloves – 3 big
  6. Red chilly powder – 1 tsp.
  7. Tomato – 1.5 cups (finely chopped)
  8. Capsicum/Bell pepper – 1/2 of a medium
  9. Sweet corn kernels – 2 cups  (cooked)
  10. Butter – 1 tbsp.
  11. Plain flour – 1 tbsp.
  12. Milk – 1 cup
  13. Nutmeg – 1/4 tsp., grated
  14. Mozzarella cheese – 1/4 cup; divided


  1. Marinate the eggplant cubes with 1/4 heaping tsp. of salt for 1 hour. Squeeze out the water from the marinated eggplant slices. Sprinkle salt & pepper powder as per taste & grill the eggplant pieces in 2 tbsps of oil till browned & cooked through. Keep aside.
  2. Preheat the oven to 180C.
  3.  In a pan, heat 2 tbsps of oil & add the finely chopped onions + the garlic cloves. Cook till the onions turn golden brown in colour. Add the chilli powder & cook for a minute on low heat. Add the finely chopped tomato & cook till it turns really mushy for about 15 minutes. Squeeze the soaked tamarind & strain the tamarind extract. Add this to the masala mixture. Add the capsicum pieces and cook for 2 minutes. Stir in the sweet corn kernels and the eggplant pieces. Switch off heat.
  4. Prepare the white sauce. Heat butter & add the plain flour. Cook for 2 minutes on low heat. Add milk, salt &  cook till saucy. Add the grated nutmeg & swtch off heat.
  5. Transfer the eggplant – sweetcorn mixture to a baking dish. Pour the white sauce on top. Srinkle grated cheese over the white sauce.
  6. Bake at 180C for 30 minutes or till golden brown on the top.
This entry was posted in Baking, fusion, Vanitha recipes. Bookmark the permalink.

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