…eed lasagna sheets for this one! J If you love brinjal/ baingan/ eggplant/ aubergine and are fond of lasagna then just go for this double bonanza. Do give this light, wholesome, soft and melt-in-the-mouth lasagna a try and you will surely be in for a pleasant surprise… 😀 Ingredients: 2 med.round purple Brinjals/ Aubergine/ Eggplant/ Baingan 1 med. Zucchini (sliced into thin roundels) 2 cups Marinara Sauce 2 cups grated Cheese (I used a mix of ched…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…t go for it … Enjoy! 🙂 Ingredients: 1 long purple Brinjal/ Eggplant/ Aubergine 1 long Green Zucchini 1 long Yellow Zucchini 2 med. Red Bell peppers (deseed & remove pith), 4 tbspOlive Oil or as needed 1 tbsp dry mixed Italian Herbs or your favorite ½ cup Processed Cheddar Cheese/ Parmesan or as per choice (I used a mix) Salt & Pepper to taste Preparation of Vegetables: Wash the vegetables and wipe them dry. Lightly trim off both ends…
Brinjals are also known as Egg plant /Aubergine. They are known as ‘Vangi’ in Marathi (Maharashtra). There are various ways of cooking stuffed brinjals in India. The Maharashtrian preparation is very delicious & tastes awesome with bhakri, chapattis & phulkas. Traditionally, the stuffed brinjals (bharli vangi) is usually cooked on clay stoves (choolah) in a kadhai with the lid closed. Some water is poured on the lid & the steam trick…