BRINJAL GRATIN

4 large brinjals, cut into 2cm slices

olive oil, for drizzling

salt and ground black pepper, to

taste

For the Italian tomato sauce

2 tbsp (30ml) olive or avocado oil

8 cloves garlic, thinly sliced

2 x 400g tins whole peeled

tomatoes, crushed

½ cup (125ml) water

handful basil leaves + extra

200g grated Parmesan

600g Mozzarella, sliced

red pesto, to serve

Preheat the oven to 200ºC. Place the brinjal slices on a baking tray and drizzle with oil. Season to taste and bake for 20-30 minutes until golden. Remove and set aside.

For the Italian tomato sauce, heat the oil in a pan and cook

the garlic until it starts to colour. Add the tomatoes and water and simmer for 20-25 minutes. Add the basil and cook for 5 minutes. Season and blitz in a food processor until smooth (or leave chunky, if you prefer). Turn the oven down to 160°C. Line a 20cm x 17cm baking dishwith baking paper and lightly grease the paper.

Arrange layers, starting with the brinjal, then tomato sauce, then Parmesan (keep ¼ for serving) and lastly, Mozzarella.

Lay a piece of baking paper on top and weigh down with another baking tray or oven dish. Bake for 25 minutes. Leave to cool slightly with the weight still in place.

Turn out, slice and scatter with basil leaves. Serve with red pesto.

#brinjal #gratin