Being a devout vegetarian isn’t the easiest lifestyle choice one can take. From a carnivore’s perspective I can see its limitations. Therefore I have taken on the liberty of delivering a non meat recipe today. 

The Americans call it Eggplant, the English call it Aubergine and us awesome Sri Lankans call it Brinjals. Either way as I have discovered this vegetable is quite an underrated one. We locals never fail to make a Moju out of it or dump it in our prawn curry, but there is more to it than that. You can even bake it! 

It may not look the most appealing but it certainly tastes delicious. More importantly it is a simple make and the time you put in to the kitchen is almost nonexistent. #TeamBrinjal for sure! 

Ingredients 

2 brinjals 
2 tablespoons of cheese 
1 cheese slice 
1 tbs of olive oil 
Chilli powder 
Oregano 
Salt 
Pepper 

Directions 

Preheat the oven to 200 Celsius. Prepare a baking sheet and set it aside. 

Wash and cut the brinjals in to thick slices. Place the cut brinjals in a bowl. 

Pour the olive oil in to the bowl, add two teaspoons of oregano, a teaspoon of salt, pepper and chilli powder to it and toss. 

Chopped the cheese in to small cubicles and set it aside. 

Place the marinated brinjals on to the prepared baking sheet. 

Tear the cheese slice in to strips and place it on the brinjals slices. 

Then add the chopped cheese on top of it. 

Insert the baking tray in the oven and bake for 20 – 25 minutes. 

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Disasters, Warnings and Tips 

This is an ideal evening snack or a starter. 

Game of Thrones is over. Until next year then. Gah. 

Baked Eggplant is best when it is baked crispy. 

Dip it in some ketchup and eat. Yum! 

I used Cheddar, but if you have Mozarella do go ahead and use it.