Karyn shares her love language: melanzane

ONE of my friends asked if I could please make melanzane for his vegetarian wife and they were impressed with the results. Rhett, my husband, and I had it for dinner and it was amazing. It is a bit time consuming, but the result is well worth it.

Ingredients:
6 medium brinjal
olive oil
garlic x 2 cloves
chopped tomatoes 3 x 400g tins
passata 300ml
red wine vinegar 1 tbsp
2 bay leaves
a large bunch basil, chopped
300 gms Smoked mozzarella, sliced
150 gms parmesan shaved

ALSO READ: Karyn shares her love language: Flaounas

Method:
Slice brinjal into even and long slices.
Soak in a bowl of water with 1/2 cup salt.
Leave to soak while making your sauce.
Fry onions, add garlic and basil until wilted, add tins of tomato and passata and allow to simmer for at least 45 mins on a low heat until well reduced and nice and thick.

Drain and rinse brinjal and squeeze out any excess water.
Towel dry and shallow fry each slice evenly in olive oil.
Don’t be alarmed at the amount of oil brinjal absorbs.

Diet starts Monday!

Now the layering begins. First lay tomato sauce, followed by brinjal and then add grated mozzeralla. Do it in this order three times.
Bake for 25 mins on 160°c
Enjoy with a green salad or, for the meat eaters, this can be a side for a braai.

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