Spicy Brinjal Stack
I have an obsession with cookbooks resulting in quite an impressive collection in my kitchen, lounge and bedroom. My books range from a time before I was born to my latest acquisition, Sustained energy for Gluten-free Eaters. The book is written by Liesbet Delport who is a registered dietician and founder member of the Glycemic Index Foundation of SA as well as by Sharon Alderson who is a paramedic and who suffered undiagnosed coeliac disease for many years. It is a wonderful book packed with tasty low GI Recipes, Gluten-free recipes with a “nutrients per serving” table for each recipe as well as “Dietician’s notes” per recipe.
The inspiration for my Spicy Brinjal Stack comes from this marvellous book. I have modified the recipe slightly to suit my palate and you can do exactly the same by playing around with different flavours.
1 large brinjal, unpeeled
125ml Indian tomato mix (tinned)
10ml olive oil
20ml fresh thyme
Freshly ground black pepper
3 rounds of mozzarella cheese (cut from mozzarella ball)
Top and tail the brinjal and cut into 3 slices
Sprinkle both sides with salt and place in a colander for 30 minutes to drain
Preheat oven to 180 degrees and spray a baking tray with non-stick spray
Line with baking paper and set aside
Rinse the salted brinjals and pat dry with kitchen paper
Arrange the slices on the baking tray and brush a bit of the tomato mix on each slice. Bake until done
Once done, remove from the oven and start the layering process
Place the largest slice at the bottom add a layer of tomato and a slice of cheese
Repeat the process till the smallest slice is at the top.
End off with a layer of tomato