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By: Steve B.
| Description: | ||
| Time: | 1 hr (10 min to prepare, 50 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 2 | |
| Ingredients: | ||
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750 each gram - 1000g aubergines 4 each squares Shredded Wheat 2 each onions 4 tablespoons Vegetable oil 1 each medium-sized tin tomatoes 2 tablespoons tomato puree 2 teaspoons basil or marjoram |
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| Directions: | ||
| Chop the onion and sauté it for two to three minutes in the oil, adding the crushed Shredded Wheat. Saute, stirring well, until slightly browned. Season with salt. Slice the aubergines. Place alternate layers of aubergine and browned mixture in a greased baking dish. Liquidize the tinned tomatoes, tomato puree and herbs and pour this over the layers. Bake at 190 ° C for 45 minutes to 1 hour, or until aubergine is tender. |
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| Notes: | ||
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