Baked Brinjal With Herbs

A healthy recipe containing aubergines, tomatoes, garlic and basil.

Ingredients

5 brinjal. peeled and sliced

1 large egg, lightly beaten

4 ripe tomatoes, skinned and chopped

1 onion

100 ml olive oil

5ml crushed garlic

5ml dried basil

Salt and pepper

25ml olive oil

200g grated mozzarella cheese.

Instructions

Dip brinjal slices into egg, fry in oil until lightly browned, drain on absorbent kitchen paper towels.

Fry tomatoes, onion and garlic in olive oil until onions are soft, add basil and seasoning.

Layer tomato mixture, mozzarella and aubergine slices alternately in greased baking dish. Top with mozzarella.

Bake 30 minutes.

Carrot and Basil Soup

Preparation Time 25 minutes

Serves 4 people

Ingredients

45g butter or magarine

2 shallots, finely chopped

6 carrots, peeled and diced

2 large potatoes, peeled and dice

4 cups chicken or vegetable stock

2 cups water

30 ml chopped basil

2 bay leaves

Juice of one small lemon

Pinch nutmeg

Salt and pepper

Half a cup cream

Instructions

Melt the butter of magarine in a heavy based pan and cook the shallots over a gentle heat to soften.

Add the carrots and potatoes and cook for 2 minutes, stirring occasionally.

Add the stock, water, basil, bay leaf, nutmeg, lemon juice, salt and pepper and cook 20-25 minutes.

When the vegetables are tender remove the bay leaf and allow the soup to cool slightly. Puree in a food processor or blender and add the cream.

Reheat gently.