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Izelle Hoffman – Brinjal & Vine Tomato Bake

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Izelle Hoffman – Brinjal & Vine Tomato Bake

IzelleHoffman –

Brinjal & Vine Tomato Bake


55 Min


4 - 6 Persone



1-2 Tbsp B-well Olive oil

2 Medium or 3-4 small

red salad onion, fried till brown and caramelized with 2 tbsp raw honey and

seasoned with 1/2 tsp salt 

Pour over sauce:

4 Tbsp B-well Olive oil

1 heaped Tsp Paprika

4 Tbsp Raw Honey

1 Tsp Salt 1/2 Tsp Ground black pepper

2 Tsp dried basil

3 Tbsp hot water

1 large or 2 medium Brinjals cut into steaks or 10 baby ones cut in half

300g vine tomatoes or

alternatively rosa tomatoes

4 eggs whisked   

To finish off with:

2 heaped tbsp Sesame


1-3 tbsp Almond flour 

Garnish before serving:

80g Fresh Rocket


  • Pre-heat oven on 200˚C.
  • Fry onion and allow to caramelise, set aside.
  • Mix the sauce and set aside.
  • Cut the Aubergine into steaks (about 1.5cm thick) or cut the baby ones in to slices or even just in half.
  • Prepare a baking dish with B-well non-stick spray.
  • Arrange aubergine and vine tomatoes in the dish.
  • Top with caramelised onion and pour over the sauce.
  • Bake for 30 min.
  • Remove from the oven.
  • Whisk eggs and pour over.
  • Finish off with sesame seeds and almond flour.
  • Bake for another 15 min.

Serve warm

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