Baked Tomatoes, Potatoes And Brinjal Slices In Cheese Sauce
|Red tomatoes||4 Large, skinned|
|Boiled potatoes||4 Large, sliced|
|Black brinjal/1 large black brinjal||2 , sliced, salted, pinch of turmeric applied and fried (long)|
|Celery stalks||2 , finely chopped (long)|
|Chopped parsley||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Creamy milk||1 Liter|
|Grated cheese||200 Gram|
|Eggs||2 , whisked|
|Paprika powder/1 tsp. black pepper powder||1 Teaspoon|
Take a large, round or rectangular pyrex dish. Grease it with butter and set aside.
Place the butter in a saucepan over medium heat. When butter melts, add the flour and stir over very low heat. When the flour changes colour, add the milk gradually to the pan, stirring all the while. Let the milk cook with the flour until it thickens and remove from the fire. Allow to cool. Mix in the paprika and whisked eggs and half the cheese.
Arrange tomatoes at the bottom of the pyrex dish, pour some white sauce on top. Sprinkle some celery on top. Spread a layer of boiled potatoes. Sprinkle salt and black pepper powder on the slices and then pour some white sauce on top. Sprinkle some celery. Do the same to the brinjal slices and end with a layer of tomatoes.
Use up any left over white sauce on the tomato layer and cover heavily with the remainder of the grated cheese. Bake at 380Â°F (Â°C) till golden-red.
If you like you can sprinkle the tomato slices with pinches of brown sugar.
Serve with rolls, butter and a green salad with French dressing.