|Maggi||3 , crumbled|
|Milk||1 1⁄2 Cup (24 tbs) (Nestle)|
|Butter||2 Tablespoon (Nestle)|
|Olive oil||4 Tablespoon|
|Garlic||6 Clove (30 gm), crushed|
|Onions||2 , chopped|
|Carrots||1 Cup (16 tbs), grated|
|Cauliflower||1 1⁄2 Cup (24 tbs), grated|
|Tomatoes||4 , chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Potatoes||3 Large, boiled|
1)Pre-heat oven to 180 to 200°C.
2)Slice the brinjal into thin slices and scatter 1/2 teaspoon salt and let it stand for 15 minutes.
3)Wash the brinjal slices with cold water and drain.
4)Heat a frying pan with 2 tablespoon Sasso Olive Oil. Saute till all sides are browned without adding more oil.
5)Heat a karahi with the remaining 2 tablspoon Sasso Olive Oil, put in garlic and onion and sauté till the onions are soft.
6)Put in grated carrots, cauliflower, mushrooms and tomatoes. Stir.
7)Put in crumbled Maggi Vegetarian Masala Cubes and sauté uncovered till dry.
8)Making the Cheese Sauce: In a pan, heat Nestle Butter.
9)Add in maida, stir until the mixture bubbles.
10)Take away the pan from heat, slowly stir in Nestle Milk.
11)Return to heat and boil till the mixture thickens.
12)Remove from heat and mix in the cheese.
13)Add more salt and pepper if needed.
14)Evenly grease an ovenproof dish.
15)Layer half the brinjals over the bottom of the dish, top with half the potatoes and half the vegetable mixture.
16)Repeat layering with the remaining vegetables.
17)Pour cheese sauce over the top layer.
18)Bake for 25 minutes till browned and thoroughly heated.