Eggplant and tomato - Their match seems to be, as they say, one made in heaven !!
The soft and mushy eggplant with the little tangy tomato, tingling their way through the taste buds. Be it the Indian baigan ka bharta or its Italian cousin Eggplant Parmigiana , they sure have made their stand.
Adding one more to the list - Baked Eggplant & Tomato !
INGREDIENTS
The soft and mushy eggplant with the little tangy tomato, tingling their way through the taste buds. Be it the Indian baigan ka bharta or its Italian cousin Eggplant Parmigiana , they sure have made their stand.
Adding one more to the list - Baked Eggplant & Tomato !
INGREDIENTS
- Eggplant/ Aubergine/ Brinjal/ Baigan
- Firm & Ripe Tomato
- Cheese, preferably Mozzarella
- Oregano, dried
- Freshly ground Black Pepper
- Olive Oil
- Salt
- Cut the eggplant into 1/2" thick roundels. Grease the pieces with olive oil.
- Place on a baking tray in single layer. Sprinkle oregano, shredded cheese, salt and black pepper.
- Place a tomato slice on top and sprinkle the spices again. Sprinkle a drop or two of olive oil on each too.
- Bake in a pre-heated oven of 200C for 40minutes or until soft and wrinkly.
- Enjoy it while it is hot.
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