Brinjal and baby marrow bake


It is Matthew Bellamy’s birthday today. I was planning on having a Muse marathon in celebration, starting off with the incredible Knights of Cydonia and ending with my current favourite Muse song: Madness. But it’s Monday, and I work in an office where silence is golden, so the best I could do was listen to two or three of his hits in the car.

I needed something else to celebrate this musical genius. And what better than food? I was inspired by Matthew’s countryman Jamie Oliver when I attempted this brinjal and baby marrow bake.  You could say he acted as a sort of muse. (I blame Monday for my lame joke.)

Adapted from Jamie Oliver’s Aubergine Parmigiana


3 large brinjals, cut into 1cm disks

6 baby marrows, quartered lengthwise

1 onion, chopped

1 teaspoon garlic

2 teaspoons oregano

2 tins plum tomatoes

2 tablespoons balsamic vinegar

Handful of fresh basil

Handful of breadcrumbs

Handful of grated Parmesan cheese

Handful of grated cheddar cheese


  1. Grill the brinjal disks on both sides in a very hot pan with only a touch of olive oil. The disks should be slightly charred.
  2. In a saucepan, fry the onion and garlic in a splash of olive oil. Add the oregano when it’s almost done. Once the onions are translucent, add the tomatoes and let it simmer for around 15 minutes.
  3. Add the basil leaves, balsamic vinegar with some salt and black pepper to the tomato sauce.
  4. Put a small layer of tomato sauce at the bottom of an ovenproof dish. Arrange a layer of brinjals on the tomato and then a layer of baby marrow. Top with more tomato sauce. Layer the dish until all the sauce and vegetables are in.
  5. Top the vegetable bake with breadcrumbs, Parmesan and cheddar cheese.
  6. Bake for 30 minutes in a 190 degree oven. Serve hot with lamb chops and freshly baked bread.



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