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 check out the step by step pictorial recipe to prepare it.

• 8-10 baby eggplants
• 1/2 cup mozzarella cheese, grated
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1-2 onions, chopped
• 1 tbsp. 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 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 eggplants into half & soak in salted water for 10-15 min. Drain & pat dry
               with a kitchen towel.

                                Score them with a knife.

                                Heat oil & temper with cumin seeds & asafoetida. 
            

                    Add onion, garlic & fresh chilies. Fry on medium flame till light brown. 

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

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

                Mix together eggplants, pinch of salt, pepper powder & 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 oven & spoon some of
                the onion mix over each one of them.
             

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