BRINJAL SPONGE

Preparation Method :

• Sauté the sliced brinjals, capsicums and onions separately in a frying pan, in a little oil, adding salt and pepper; then keep the vegetables aside.
• Mix the yoghurt, milk, garlic and seasoning.
• Place the flour, salt and baking powder in a bowl and make a well in the centre.
• Beat the eggs and oil together, pour them into the well, and stir with a wooden spoon.
• Add enough milk to make the batter into a smooth pouring consistency of medium thickness.
• Heat a heavy greased skillet or baking pan that can fit under a grill, and pour the batter into this. Place the pan under a hot grill for about 5 minutes or until golden.
• The sponge should be firm to the touch when ready. If required, place it on very gentle heat on the stove for o few minutes.
• Remove the sponge from the pan and put it on a heatproof platter.
• Spread some of the yoghurt mixture over the sponge, and lay half the brinjals over the yoghurt.
• Cover with the capsicums and onions, sprinkle with the chillies and parsley, spread the remaining yoghurt mixture over this, and cover with the rest of the brinjals.
• Bake in a moderate oven, 180°C (350°F), until heated through. Serve hot.