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Twice Baked Baby Eggplant

Baby eggplants filled with a delectable mixture of onions, spices, tomato and cheese, baked twice.

Twice Baked Baby EggplantTwice Baked Baby Eggplant

Chef

:Vicky Ratnani

Recipe Cook Time

:35 Minutes

Recipe Rating

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Ingredients

  • 4-5 eggplants

    1 big clove garlic (minced)

    1 Tbsp olive oil

    1 onion

    1 small green chilly

    Few sprigs thyme

    Salt to taste

    Pepper to taste

    1 chopped tomato

    Few mint leaves

    1 pinch jeera

    Dash of white wine vinegar

    5 chunks mozzarella

Method

Pre-heat oven to 180 to 190 degrees.

Score and slice the eggplant into halves, make some pores in the eggplant with a knife and put them in a bowl of salted water for about 10 minutes. (This helps in removing the bitterness)

Remove the eggplants from the water and pat dry.

Place the eggplants in a baking tray. Drizzle some olive oil over it.

Sprinkle some salt and pepper and thyme leaves.

Give it a little mix and  pop in the oven for 6 minutes at 200 C.

While the eggplants are baking, chop up the garlic.

Heat up some olive oil in a pan and saute the chopped onions, garlic and green chilly.

Add the diced tomato to the sauteed onions and cook well.

Add a touch of salt and pepper. Add a few mint leaves. Put some jeera powder and white wine vinegar and give it a good mix.

Transfer this mixture into a bowl.

Once the eggplants are done, remove them from the oven and top with the tomato mixture and some chunks of buffalo mozzarella.

Put a few leaves of oregano on the top of the eggplant and cheese.

Put it back in the oven one more time for 4 minutes.

You can also grill in the microwave for a few minutes.

Remove from the oven put in a nice plate and garnish with some mint leaves and serve.



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