Baked Eggplant With Rich Tomato Salsa


Egg plant is one of my favorite vegetables. There are lots of way to cook mouthwatering bringal dishes. Today I am going to prepare a tasty dish that is inherited from my mother. The dish can be cooked easily with few ingredients.

Given below the detailed cooking process for preparing this cripsy and delicious food.

INGREDIENT


1 large egg plant (200 to 250 gm) cut into thick circle
Chopped tomato – 1 cup
Garlic paste – 2 tsp
Red chili powder as per taste
Fresh mint leaves – 1 tbsp
Grated cheese – 4 tbsp
Poppy seeds paste – 1 tbsp
Refine oil – 4 to 6 tbsp
Salt to taste
Sugar ½ tsp
Warm milk 3 or 4 tbsp

PROCESS

Heat 1 tbsp oil in a pan, add garlic paste and chili powder
Stir for few minutes, add tomatoes, let tomatoes tender
Mash tomatoes with a spoon, add poppy seeds paste
Seasoning with salt, add sugar to maintain taste
Remove from fire, add mint leaves and keep the mixture aside
Heat oil in a baking tray, keep the egg plants pieces side by side and bake for 5 minutes
Turn and again bake for few minutes
Now add tomato mixture on the top of every piece
Add grated cheese on top
Pour milk on the tray, bake for 5 minutes more or until milk get dried upto 70-80% and cheese melted
Serve hot with roti or nun

cripsy baked eggplant

cripsy baked eggplant

cripsy baked eggplant

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Posted by Tapashi Dey
Food Writer & Blogger
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