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Main Ingredients


  1. Season brinjals, shallow-fry until golden and set aside.

  2. Whisk cornflour and 4 tsp (20ml) water together and add to yoghurt.

  3. Mix tomatoes and tomato paste together and season.

  4. Place a quarter of the brinjals in an ovenproof dish.

  5. Top with a layer of tomato mixture, then yoghurt and then half the cheese. Repeat to create 3 layers and finish with a fourth layer of brinjal.

  6. Scatter with remaining cheese.

  7. Bake at 180°C for 25-30 minutes until golden on top.

  8. Serve with fresh basil.