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Brinjal Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

24.5g

Energy (kJ)

1918kJ

Energy (kcal)

458kcal

Carbohydrate incl. fibre (g)

34.1g

Carbohydrate excl. fibre (g)

29.1g

Sugar (g)

11.7g

Fibre (g)

5.0g

Fat (g)

26.0g

Saturated fat (g)

11.5g

Unsaturated fat (g)

12.4g

Monounsaturated fat (g)

10.5g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.0g

Cholesterol (mg)

53mg

Sodium (mg)

1702mg

Salt (g)

4.25g

Vitamin A (IU)

989IU

Vitamin C (mg)

35.1mg

Calcium (mg)

645mg

Iron (mg)

4.91mg

Potassium (mg)

800mg

Total

97.8g

7671kJ

1832kcal

136.4g

116.5g

46.6g

19.9g

104.1g

46.1g

49.7g

42.1g

7.5g

0.0g

212mg

6809mg

17.01g

3955IU

140.3mg

2581mg

19.65mg

3199mg

  • 3 large brinjals 1 cm thick, sliced
  • 30 ml olive oil, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 15 ml Robertsons Origanum
  • 1400 g tin plum tomatoes
  • 1 Knorr vegetable stock pot
  • 1 large handful fresh basil, roughly chopped
  • 80 g Parmesan cheese, grated (or Cheddar)
  • 80 g dried breadcrumbs
  • 200 g mozzarella cheese