ROASTED EGGPLANTS MEXICAN STYLE


Eggplant is a great source of antioxidant. It is widely used in Indian, middle Asia and some other countries from a long period. The wild eggplant spices is believed to be originated in India. The rich taste and good health benefits of eggplant makes it popular worldwide.

The globe shape purple eggplant is selected to prepare this mexican dish. A Mexican salsa is used as a topping.

ALSO READ: CHICKEN PIZZA RECIPE


PREPARATION TIME = 5 MINUTES
PREPARATION TIME OF SALSA - 10 MINUTES
COOKING TIME = 15 MINUTES TO 20 MINUTES
SERVE AS = 4 PERSONS

INGREDIENTS

Eggplant - 300 gm (choose round variety)
Lemon juice - 2 tbsp
Salt and pepper for seasoning
Grated mozzarella cheese - 1 medium cup

INGREDIENTS FOR SALSA

Red onion finely chopped - 1 medium cup
Garlic chopped - 2 tbsp
Fresh juicy red tomatoes - 5
Green chili chopped - 1 tsp
Tomato ketchup - 2 tbsp
Capsico sauce - a few drops
Fresh basil or coriander leaves chopped - 2 tbsp
Cayenne pepper powder or paprika powder - 1 tsp
Cumin powder - half tsp
Dried oregano - 1 tsp
Sugar - 1 tsp to adjust sour taste of salsa, the amount of sugar may be reduced if you want to keep sour taste
Cooking oil - 3 tbsp
Rock salt to taste


PROCESS

Cut eggplants into thick round shape, sprinkle salt and pepper, squeeze half of a lemon or pour 2 tbsp lemon juice on the eggplants.
Heat a grill pan, place eggplants 5 to 6 round at a time, brush oil on the top side, turn and follow the same procedure for another side, flame will be medium high.
It will take 5 to 10 minutes to become eggplants tender and little burnt in both sides.
Transfer to a dish.
In the same grill pan, add 2 tbsp oil, add onion and fry till turn golden, add garlic and all other ingredients written under salsa. Cook covered for 10 minutes until thick and oil gets separated.
Add half cup water, bring to boil, mash tomatoes a little, keep aside for topping.
Preheat oven at 200 degree C, Place 2 to 3 tbsp salsa on a oven proof serving dish, arrange eggplants, spread the salsa on top of the each eggplants, grate cheese generously, repeat layers.
Top with basil or coriander leaf, keep in micro wave oven for 5 to 7 minutes, serve hot.

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Posted by Tapashi Dey
Food Writer & Blogger
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