We are continuously looking for ways to tweak classic
recipes to create something interesting. Browsing through other food blogs is
probably the best way to get to those ideas. This time we were looking for something
to do with eggplant but beyond the eggplant parmigiana we have cooked earlier.
We saw this recipe somewhere and decided to adapt it our taste and available ingredients. This recipe replaces garlic bread in the original bruschetta recipe with eggplant slices and we further added ricotta cheese to add a different flavor than the normal cheddar cheese. It’s a deceptively yummy appetizer!
We saw this recipe somewhere and decided to adapt it our taste and available ingredients. This recipe replaces garlic bread in the original bruschetta recipe with eggplant slices and we further added ricotta cheese to add a different flavor than the normal cheddar cheese. It’s a deceptively yummy appetizer!
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Ingredients
Eggplant – 1 large, cut in medium-thick slices
Ricotta/feta cheese – 100 gm
Tomatoes – 3, chopped
Dried Oregano – 1 tsp
Dried Basil – 1 tsp
Garil - 1 clove
Garil - 1 clove
Salt and Pepper to taste
Maida – 2 tbsp
Egg - 1
Egg - 1
Olive oil – 3 tsp
Method
1. Sprinkle salt on eggplant slices
(rock or sea salt works faster than normal salt) and leave them for 30 mins to
sweat.
2. In the meantime, prepare the
topping of the bruschetta. In a microwave safe bowl, take the chopped tomatoes and add
the oregano, basil, minced garlic, salt and pepper, and 1 tsp olive oil.(Extra virgin is best
here). Heat the tomatoes for only 30 seconds in the microwave so they become a
bit soft.
3. Now take the eggplant slices, and
dry them on a paper towel.
4. Take flour in a flat bowl, and egg, lightly beaten in another flat bowl. Dip the eggplant slices in the egg, then coat
them with the flour on both sides. Pan-fry the eggplant slices using
the remaining 2 tsp olive oil for about 5 minutes. Don’t overdo, else they will
lose their shape.
5. Next, line up the half-done eggplant slices in a large baking dish, and bake on high for about 10-15 minutes, checking in between to ensure they don't burn. Take out when done, and let the eggplant slices cool for about 10 minutes.
5. Next, line up the half-done eggplant slices in a large baking dish, and bake on high for about 10-15 minutes, checking in between to ensure they don't burn. Take out when done, and let the eggplant slices cool for about 10 minutes.
6. Now assemble the dish. Take the
baked eggplant slices; spread ricotta cheese uniformly on one side, and top
with the tomato mixture.
7. Garnish with fresh basil leaves
and serve immediately.
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