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Bake and toss

Brinjal cheese tomato bake and haricots verts golden salad will have even those who dislike vegetables asking for more

PHOTOS: T. SINGARAVELOU

COOL COMBO Brinjal cheese tomato bake and haricots verts golden salad

Brinjal cheese tomato bake is easy to make. It can be made in advance, refrigerated, heated and served the next day. It's a sure way of making your children eat brinjal. They will love it and ask for more.

Accompanied by haricots verts golden salad, it makes a healthy and well-balanced meal in summer. This Pondicherry salad contains a lot of fibre and is light. Parsley and spring onion, ingredients in the salad, have medicinal value. The salad is usually served cold.

Brinjal cheese tomato bake

Serves 6

Preparation time: 45 minutes

Ingredients

Amul butter: 50 gm
Onions: 3, cut fine
Tomatoes: 6, peeled and chopped
Egg: 1
Brinjals: 6, big, sliced lengthwise and dusted with maida
Maida: 2 tbsp
Sanola Gold oil: 2 tbsp
Lemon: juice of one
Cheddar cheese: 200 gm *
Pepper: half tsp
Parsley: 2 tbsp, chopped
Salt
Sugar - half tsp

* available at Nilgiris, Grinde and Vijay Ganapathy stores

Method:

For the sauce: In a frying pan, melt butter, add onions and cook till they are tender. Add the peeled tomatoes, 1 tbsp parsley, salt, sugar, pepper and lemon juice. Cook till the tomatoes are done and the sauce thickens. Keep aside.

In another frying pan, heat oil, and fry the brinjals on both sides. Keep aside.

For the cheese mixture: In a big bowl, mix cheese, remaining parsley, egg, salt and pepper. Keep aside.

In a baking dish, arrange in layers, brinjals, cheese mixture and tomato sauce. Top with some more cheese and bake for 25 minutes in an oven at 250 degree C. Serve piping hot with bread and golden salad.

Haricots verts golden salad

Serves 6
Preparation time: 10 mins.
Ingredients
French beans: half kg, peeled and cut in two
Parsley: 1 tbsp
Spring onion: 1 tbsp
Olive oil or Sanola Gold: 1 tbsp
Lime: juice of one
Lettuce leaves: 2 bunches
Eggs: 3, hardboiled
Pepper: 1 tsp
Salt
Water: 1 litre

Method: Boil water, add salt and French beans. Cook till the beans are ready, drain water and cool. In a big bowl, mix parsley, spring onions, salt, pepper, lime juice and oil.

Add the French beans and hardboiled eggs cut into four. Serve very cold with bread and brinjal cheese tomato bake.

KETHARI SRIVANJIAM

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