I obviously was not planning to make Egg Plant Bruschetta right now. Who makes things out of brinjal willingly (secretly I do because i love them) :) I planned to originally make baegun bhaaja with nice steaming hot parantha but moving my lazy ass after a nice spa filled day may be a mammothian task even for Ganapati Bappa today. I decided to snack for dinner.
This is what I made, despite the laziness
Ingredients
Marinate the eggplants in salt, soya sauce and ginger garlic paste for half an hour. 15 mins is fine too. Heat a pan in low flame and add the oil. Remove excess liquid from the eggplant and place it on the pan once the oil is hot.
In the meanwhile mix the tomatoes, capsicum, chillies, tomato sauce and some salt to taste.
Turn the sides of the eggplants after 5 minutes. You should see that it is caramelized on one side. Now place the tomato mix on the eggplant. Add the grated cheese on top.
Keep it on the pan for another 5 mins. Take it off the pan and garnish it with some coriander leaves and olive oil drizzle.
Have it with Red Wine :)
Ingredients
Eggplant, sliced (6 slices)
1/2 tbsp Ginger Garlic Paste
1/2 tbsp Soya Sauce
1/2 a Tomato (without seeds), diced to squares
1/2 a capsicum, diced to squares
1 Chilli, finely chopped
1 tbsp Oil (olive oil preferably)
1 tbsp Tomato Sauce (ketchup)
1 cube cheese, grated
A few coriander leaves
1/2 tbsp Ginger Garlic Paste
1/2 tbsp Soya Sauce
1/2 a Tomato (without seeds), diced to squares
1/2 a capsicum, diced to squares
1 Chilli, finely chopped
1 tbsp Oil (olive oil preferably)
1 tbsp Tomato Sauce (ketchup)
1 cube cheese, grated
A few coriander leaves
Salt, to taste
Marinate the eggplants in salt, soya sauce and ginger garlic paste for half an hour. 15 mins is fine too. Heat a pan in low flame and add the oil. Remove excess liquid from the eggplant and place it on the pan once the oil is hot.
In the meanwhile mix the tomatoes, capsicum, chillies, tomato sauce and some salt to taste.
Turn the sides of the eggplants after 5 minutes. You should see that it is caramelized on one side. Now place the tomato mix on the eggplant. Add the grated cheese on top.
Keep it on the pan for another 5 mins. Take it off the pan and garnish it with some coriander leaves and olive oil drizzle.
Have it with Red Wine :)