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Ingredients

Brinjals

  • ½ cup (125ml) flour

  • Salt and milled pepper

  • 2 tsp (10ml) paprika

  • 2 cups (500ml) panko breadcrumbs

  • ½ cup (125ml) grated parmesan

  • 2 large brinjals, cut into 1cm thick slices

  • 2 eggs, beaten

  • Glug vegetable oil, for frying

Sauce

  • Glug olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 can (400g) chopped tomatoes

  • 1 tsp (5ml) smoked paprika

  • Pinch sugar

  • Salt and milled pepper

For serving

  • 4 crusty rolls

  • Fresh chilli, chopped

  • Fresh rocket, chopped

  • Fresh basil leaves, chopped

Method

  1. Season flour with salt, pepper and paprika.

  2. Mix breadcrumbs and parmesan together.

  3. Coat each brinjal slice with flour, then dip in egg and coat with breadcrumbs.

  4. Refrigerate for 10 minutes to set crumbs.

  5. Heat oil and fry onion until soft.

  6. Add remaining ingredients and simmer for 15 minutes.

  7. Leave as is or blitz with a handheld blender.

  8. In a separate pan, fry brinjals in vegetable oil until golden and cooked through.

  9. Pile brinjals into rolls, top with a dollop of sauce, fresh chilli and leaves.

*Cook's note: add some crumbled feta or avo if you like.

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