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Tuesday, 28 June 2016

Baked Baby Eggplants


          I tried my hand at this interesting recipe that I came across in one of the TV cookery shows. I quite liked this simple, yet delicious appetizer. It can also be had as a side dish with either rice or chapattis. If having as a snack, drizzle some green chutney over it and relish them. It tastes yummy. So please check for a step by step method with pictures to prepare it.








  • 8-10 baby eggplants
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1-2 onions, chopped
  • 1 tswp. garlic, chopped
  • 1-2 fresh chilies, chopped
  • 1 tomato, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili flakes or to taste
  • 1/2 tsp. garam masala powder
  • 2 tbsp. coriander leaves, chopped
  • 1/2 cup mozarella cheese, grated
  • 1 tsp. olive oil
  • 2 pinches of pepper powder
  • coriander leaves to garnish








          Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel. Score them with a knife.

          In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.

          Bake in a pre-heated microwave oven at 200 degrees for 10 minutes. While this is happening, heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.

          Add the coriander leaves and garam masala. Combine everything well and keep aside. When the eggplants are baked, remove them from the oven and spoon the onion mix over each one of them. Bake for another 8 minutes.

          Then add some grated cheese over it and grill for 2 minutes. Let it remain in the microwave for 5-10 minutes before serving as an appetizer, garnished with coriander leaves.

        

Note - 
1.  You can use any leftover dry stir fries / curries to prepare this recipe and create a new dish.





               Cut the eggplants into half and soak them in salted water for 10-15 minutes. 
               Drain and pat dry with a kitchen towel.



                              Score them with a knife.



                Heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a 
                few seconds.





                Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. 




              Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are
               nicely mashed.




              Add coriander leaves & garam masala. Combine everything well and keep aside. 





                In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. 
                olive oil. Arrange them on a baking tray lined with butter paper.




                               Bake in a pre-heated oven at 200 degrees for 8-10 minutes.




                When the eggplants are baked, remove them from the oven and spoon some of
                the onion mix over each one of them.
             






                  Then add some grated cheese over it and bake again for 5-7 minutes. Serve as
                  an appetizer, garnished with coriander leaves.











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