Ingredients:

• 2 – Medium aubergines/ Egg plants
• 1 tsp – Ground black pepper
• 2 – Big Tomatoes
• 4 tbsp – Cooking oil
• 3 tbsp – Grated cheese
• Salt to taste

Method:

1. Using a sharp knife, cut the aubergine into thick slices.
2. Place these slices in a bowl of cold water, with a little salt and leave for 30 minutes.
3. Rinse well.
4. Halve the tomatoes horizontally.
5. Heat half the oil in a frying pan and shallow fry the aubergine slices in batches until golden brown on both sides.
6. Add more oil to the pan if necessary.
7. Drain on kitchen paper.
8. Arrange the tomato halves and aubergine slices in a shallow buttered ovenproof dish.
9. Season with salt and pepper and sprinkle the grated cheese on top.
10. Bake in the oven for 10-15 minutes until browned.
11. Allow to cool slightly, then serve warm with dinner rolls or bread.
12. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White