Brinjal Casserole with Cheese is a traditional Zimbabwean recipe for a classic casserole dish of brinjals (aubergines) with ricotta and Parmesan cheese cooked in a tomato sauce base. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Brinjal Casserole with Cheese.
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It was Italian immigrants working on the Kariba Dam project in the 1950s who brought the antecedent of this dish to Zimbabwe in the 1950s. In Southern Africa aubergines (eggplants) are typically known by their Indian name of 'Brinjal'. White and speckled aubergines are typical, but the purple ones work just as well.
By now versions of this dish are commonly served throughout Southern Africa. Typically the dish is served in winter, accompanied by mashed potatoes or mashed yams.
Ingredients:
3 large aubergines (brinjals)
440g tin of chopped, peeled, plum tomatoes (with juice)
1/2 tsp hot mustard powder
25g butter
400g ricotta (or other soft) cream cheese
100g freshly-grated Parmesan cheese
generous handful of fresh thyme, finely chopped
250ml vegetable stock
1 handful of fresh breadcrumbs
oil for frying
salt and freshly-ground black pepper, to taste
Method:
Wash the aubergines, trim off the stalks then slice into 3cm thick rounds. If you are using old-fashioned bitter aubergines, place in a colander, sprinkle with salt and set aside to drain for 20 minutes then wash and pat dry — but with modern supermarket varieties this is unnecessary). Wash the slices then pat dry with kitchen towels.
Heat oil in a large, non-stick, frying pan and use to fry the aubergine slices until golden brown on both sides (you may need to do this in batches). Remove with tongs and set aside.
In a bowl, beat together the thyme, cream cheese and Parmesan cheese. Liberally butter a casserole dish and arrange a layer of aubergine slices in a base. Spread some of the cheese mixture over the top then add another layer of aubergine slices. Repeat this layering until all the aubergines and the cheese mix are used up. Make certain you finish with a layer of aubergines.
In a bowl, mix the tomatoes with the vegetable stock and mustard powder. Season liberally with salt and black pepper then carefully pour into your casserole dish. Sprinkle the breadcrumbs over the top then transfer (no lid) to an oven pre-heated to 190°C and bake for 30 minutes.
Serve hot, straight from the casserole and accompanied by mashed potatoes.
