Brinjal Bake

Brinjal Bake

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This brinjal bake is easy to cook and packed with flavour. The brinjals are covered with a sauce made with onions, garlic, herbs, Knorr Vegetable Stock Pot and Parmesan cheese. The dish is then topped with Mozzarella and baked until golden brown.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time90 minutes


  • 3 Large brinjals, sliced 1cm thick
  • 30 ml Olive oil, divided
  • 1 Onion, finely chopped
  • 2 Garlic cloves, crushed
  • 15 ml Roberstons Origanum
  • 1 x 400g Tin plum tomatoes
  • 1 Knorr Vegetable Stock Pot
  • 1 Large handful fresh basil, roughly chopped
  • 80 g Parmesan cheese (or Cheddar), grated
  • 80 g Dried breadcrumbs
  • 200 g Mozzarella cheese


  • Preheat the oven to 180°C.
  • Heat half of the oil in a large frying pan, over medium-high heat and fry the brinjal slices for 2 minutes on each side, until golden. Set aside.
  • In a saucepan, heat the remaining oil over medium heat. Add the onion and cook for 3 minutes, until softened. Add the garlic and Roberstons Origanum and cook for a further 2 minutes. Add the tomatoes and Knorr Vegetable Stock Pot and simmer for 30 minutes. Stir in the fresh basil and Parmesan.
  • In baking dish, layer the brinjals on the bottom, followed by the tomato sauce. Repeat until the brinjals and sauce are all used.
  • Top the bake with Mozzarella and breadcrumbs.
  • Bake for 30 minutes, until golden and bubbling.
  • Serve with a fresh green salad.