This is a Greek style recipe where the fried eggplants are covered with a delicious tomato sauce and baked to perfection. This is a simple version without any cheese, white sauce or any meat. This is a very popular Greek cuisine and it is my very first attempt at preparing it.
A very simple and an easy recipe, it is had as it is, but I relished as a side dish with chapattis, a la Indian style. It was simply awesome. Give it a try if you are looking for something new and an exciting baked delicacy. So check out the step by step pictorial recipe to prepare it.
- 1 large eggplants, sliced into thick pieces
- 1/2 cup olive oil / or any other oil
- 1 tsp. chopped garlic
- 2 large onions, chopped
- 2 green bell pepper, chopped
- 2-3 tomatoes, chopped
- 1-2 tbsp. tomato paste
- salt to taste
- 1/2 tsp. pepper powder
- 2-3 tbsp. coriander leaves, chopped
- 1 tbsp. toasted sesame seeds
- 1 tsp. red chili flakes
Smear the eggplants with some salt. Heat oil in a pan and fry the eggplants till light golden brown on both sides. Drain and arrange on a baking dish.
In the same oil fry the garlic till it changes colour. Add the onion and saute for 2 minutes. Now add the capsicum, tomato paste, tomatoes, salt and pepper.
Cover and cook on a medium flame till it turns soft and the moisture dries up. Pour this sauce over the eggplants.
Bake in a pre heated microwave oven at 180 degrees C for 7-8 minutes. Serve, garnished with coriander leaves, sesame seeds and chili flakes.
Smear eggplants with some salt. Heat oil & fry eggplants till light golden
brown on both sides. Drain & arrange on a baking dish.
Pour onion-bell pepper-tomato sauce over the eggplants.
Bake in a preheated oven at 180 degrees C for 7-8 minutes.
Serve, garnished with coriander leaves, sesame seeds & chili flakes.
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