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Omi’s Baked Brinjal in a tomato chutney (sauce)

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TRH Omi's Baked Brinjal in a tomato chutney (sauce)3TRH Omi's Baked Brinjal in a tomato chutney (sauce)2TRH Omi's Baked Brinjal in a tomato chutney (sauce)1

It may seem a long process but oh it’s so worth it!
Transform the simple brinjal into a delicious healthy meal.

I used 1 large brinjal.
Cut thin slices lengthwise.
Dry fry brinjal slices.
Season with salt, pepper and origanum.
Put 1 tbsp cream cheese – sweet chilli- and roll up.

Make a tomato chutney (sauce)
8 – 10 grated tomatoes
1 sliced onion
1/4 tsp mustard seeds
1 finely chopped green chilli (optional)
1 tsp Kashmiri masala.
1 tbsp coconut oil
1 tbsp xylitol

Heat oil, add mustard seeds and when it stops popping, sauté onions and green chilli, add masala, tomatoes and salt and xylitol.
Cook for 25 minutes and oil surfaces to the top.
In an ovenproof casserole dish, cover the base with chutney, place rolled brinjals on chutney and cover the brinjals with the balance of chutney.
Grate 100 g mozzarella/cheddar cheese and sprinkle over chutney.
Sprinkle some origanum and black pepper. Bake for 40 minutes on 180°C

Prepared, tried and tested by: Omi Nair

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