Halal Eggplant And Tomato Bake Recipe

About this recipe

A hearty and flavorful casserole featuring tender eggplant, juicy tomatoes, and sweet corn, topped with a golden crust of bread crumbs and parmesan cheese. Perfect for a satisfying dinner.

Ingredients

• 500 g Organically Grown Small Brinjal
• 400G Freshos Corn Kernels
• 400 g Pastazara Finely Chopped Tomatoes
• 50 g The Select Aisle Bread Crumbs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Amul Salted Butter
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Peel and slice 1 medium eggplant into rounds. Place the slices in a bowl of salted water and let them soak for 10 minutes to remove bitterness.
2. 2. Drain the eggplant slices and boil them in a pot of water for 10 minutes until tender. Drain and set aside.
3. 3. Preheat the oven to 300°F (150°C). Grease a baking dish with butter or a halal-friendly alternative.
4. 4. In the prepared baking dish, layer the boiled eggplant slices, 1 cup of whole kernel corn, and 4 medium tomatoes sliced into rounds.
5. 5. Sprinkle 1/2 tsp sugar, 1/4 cup bread crumbs, 1 tsp salt, and 1/2 tsp pepper evenly over the layered vegetables.
6. 6. Top the casserole with 2 tbsp grated parmesan cheese.
7. 7. Bake the dish in the preheated oven for 30 minutes until the top is golden and the vegetables are cooked through.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your halal-friendly eggplant and tomato bake!