Sweet corn and Brinjal/Eggplant Bake

Ingredients:-

  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

Method:-

  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.
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