Corn Aubergine Bake

Ingredients list for Corn Aubergine Bake

• 1 cup Corn kernels boiled
• 2 cups Aubergines/brinjals round cubed, deep fried
• 1 tablespoon Oil
• 1 tablespoon Garlic minced
• 1 medium Onion roughly chopped
• 1 medium Green capsicum diced
• 2 medium Tomatoes blanched and roughly chopped
• to taste Salt
• 1 teaspoon Red chilli powder
• 2 cups White sauce
• 2 tablespoons Processed cheese grated

Method

1. Preheat oven at 180ºC.
2. Heat oil in a non-stick wok. Add garlic and sauté till it turns pink. Add onion and sauté on high heat till onion turns translucent.
3. Add capsicum, mix and sauté for a minute. Add tomatoes and mix. Add salt, red chilli powder and mix well.
4. Add corn kernels and mix well. Add aubergine and mix well. Switch off heat.
5. Spread a layer of cooked aubergine mixture in a glass baking dish. Whisk white sauce and pour over the aubergine mixture. Top with grated cheese.
6. Put the baking dish on a tray, put the tray in preheated oven and bake for 8 minutes.
7. Serve hot.