Baked Mince and Brinjal Potjie

Potjie No: 2 and 3
Serves: 8
Cooking Time: 1 hour
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2 medium brinjals
30 ml cooking oil
3 medium onions, chopped
2 cloves garlic, chopped
1 kg minced mutton
1 bay leaf
15 ml fresh oregano or 5 ml dried
10 ml salt
Freshly ground black pepper to taste
50 ml chopped fresh parsley
1 x 410 g can tomatoes, chopped
50 ml tomato paste
125 ml dry red wine
1 x 410 g can cream of mushroom soup
250 ml meat stock
75 ml grated Parmesan cheese

Cut brinjal into 10 mm slices, sprinkle with salt and allow to stand for 30 minutes. Rinse well in cold water and dry.
Brush oil over slices and braai over glowing coals until brown on both sides.
Sauté onion and garlic in remaining oil in smaller potjie.
Add meat and fry until it changes colour.
Add seasonings, tomatoes, tomato paste and wine.
Simmer for 30 minutes.
Starting with brinjal, arrange brinjal and meat in layers in larger pot ending with a layer of brinjal.
Mix soup with stock in smaller pot and simmer slowly until mixture is thick.
Spoon over meat and brinjal.
Sprinkle with cheese.
Cover with lid and place a few small coals on lid for a golden-brown top.
Simmer slowly for 30-45 minutes or until brinjal is tender.

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