Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
Eggplant (Brinjal)- 1 large size
Tomato- 1 (It should be ripe & tough)
Chilies (Sp. Bhavnagari chili or any big chili )- 3
Grated Gouda cheese- ½ cup
Grated processed or cheddar cheese- ½ cup
Finely chopped onion or spring onion- ¼ cup
Mustered sauce- ½ tsp
Black pepper powder- ½ tsp or as per taste
Balsamic vinegar – 1 tsp
Dried rosemary or mix herb- 1 tsp
Chilly flex- 1 tsp
Olive oil- as required
Salt to taste
- Cut the slices of eggplant & tomato. Marinate with salt, black pepper & vinegar.
- Heat little olive oil in pan & sauté for just few min.
- Prep the chillies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. I don’t remove the ribs & seeds . Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.
- Combine grated gouda cheese, chopped onion, pepper, rosemary, chilli flex, salt, little olive oil. Stuff the chillies with this filling. Place this filling on eggplant and tomato slices. Spread processed cheese on slices. Bake on 200C for 15 min or till eggplant cooks properly.
- Serve hot.