My sister Nancy and her husband Mark visited my cousin Paul Thompson and his wife Earline in South Africa last October 2012. This is recipe that Nancy enjoyed that Earline prepared and asked me to share it.
Note that there are no amounts listed, I copied the recipe as is. I haven't tried it but it sounds wonderful.
Slice Brinjal thinly. (Brinjal is eggplant)
Sprinkle with salt and let stand for 30 minutes. Cook tomatoes, onion, peppers, etc until soft and set aside.
Dry brinjals with paper towel.
Sprinkle splices with oil and grill (oven) until slightly brown and flexible(turn and repeat on other side)
cool on rack---when cool spread with smooth cottage cheese(or cream cheese). top with a bay leaf(basil) and a small square of cheese and roll (start with wide end and roll to small end)
place small amount of cooked tomato/onion in casserole then place brinjal rolls on top, cover with remaining cooked tomato/onion. cover with grated cheese and bake for 25-30 minutes at 175 C or until cheese melts and slightly brown.
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