Sarah Graham Serves Drostdy-Hof’s Wine With Aubergine Parmigiana


The last episode of M-NET’s Sarah Graham’s Food Safari airs on Sunday, 31 January 2016 at 14:00. If you’ve been following the weekly taste-inspired travelogue, you’ll love Sarah’s simple but super-smart approach to cooking.



Here she introduces her crowd-pleasing Aubergine Parmigiana (Aubergine, Parmesan and Tomato Bake), matched with a glass or two of Drostdy-Hof Natural Sweet White.  Both the wine and the food deliver a deliciously fruity tang on the tongue.


Drostdy-Hof wines are available from major national retailers and sell for around R32.95 for a 750ml bottle and around R54.95 for a 2-litre box.

Sarah Graham Serves Drostdy-Hof's Wine With Aubergine Parmigiana
Drostdy Hof Natural Sweet White

Bon Appetit! Cheers!

Aubergine Parmigiana (Aubergine, Parmesan and Tomato Bake)

Serves 4




2 Tbsp olive oil
2 cloves of garlic, minced
1/2 tsp dried mixed herbs
2 x 400g tins of chopped tomatoes
1 Tbsp balsamic vinegar

1/2 tsp sugar
Small handful fresh basil, chopped (plus extra to garnish)
3 medium aubergines
200g mozzarella, thinly sliced
150g Parmesan, grated
Handful breadcrumbs, lightly toasted (optional)




  1. Add a little olive oil to a pot and, at a medium heat, fry the garlic and dried herbs for 1-2 minutes until fragrant; add the tomatoes, balsamic vinegar, sugar and chopped fresh basil and leave to simmer for 20-30 minutes until reduced by about one third.
  2. Meanwhile, slice the aubergines lengthways into 0.75cm slices.
  3. Heat half the olive oil in a good quality, non-stick frying pan over medium-high heat and cook the aubergines in batches until golden, adding more oil as you need to. Set aside and drain on kitchen paper towels.
  4. Preheat the oven to 180°C. Add a thin layer of the tomato sauce to a medium-sized baking dish; follow with a layer of aubergines and then slices of mozzarella and a scattering of Parmesan. Repeat and then finish off with a final layer of tomato sauce and a scattering of Parmesan and bread crumbs (if using).
  5. Bake for about 30 minutes or until bubbling and golden, remove from the oven and allow to cool slightly. Sprinkle with a little torn basil before serving as soon as possible. Bring to the table a fresh green side salad and don’t forget the Drostdy-Hof Natural Sweet White!


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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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