Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ramadan special - baked baby eggplants (yummy appetizers). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have ramadan special - baked baby eggplants (yummy appetizers) using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Ramadan Special - Baked baby Eggplants (Yummy Appetizers):
- Make ready 8-10 baby eggplants
- Take 1 tbsp. oil
- Get 1/2 tsp. cumin seeds
- Take pinch asafoetida
- Get 1-2 onions, chopped
- Make ready 1 tswp. garlic, chopped
- Prepare 1-2 fresh chilies, chopped
- Make ready 1 tomato, chopped
- Make ready to taste salt
- Prepare 1/4 tsp. turmeric powder
- Get 1 tsp. red chili flakes or to taste
- Take 1/2 tsp. garam masala powder
- Make ready 2 tbsp. coriander leaves, chopped
- Prepare 1/2 cup mozarella cheese, grated
- Take 1 tsp. olive oil
- Take 2 pinches pepper powder
- Prepare coriander leaves to garnish
Put leftovers in jars so you can enjoy it the whole winter! Regardless, these twice-baked baby eggplants are baked and stuffed with roasted eggplant flesh, pomegranate, green olives, lemon, and fresh herbs and spices. They may seem a bit fancy and involved, but as long as you have an oven and a processor, you can whip these up super quick! They're even better stuffed and roasted.
Instructions to make Ramadan Special - Baked baby Eggplants (Yummy Appetizers):
- Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel.
- Score them with a knife.
- Heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
- Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown.
- Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.
- Add coriander leaves & garam masala. Combine everything well and keep aside.
- In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.
- Bake in a pre-heated oven at 200 degrees for 8-10 minutes.
- When the eggplants are baked, remove them from the oven and spoon some of the onion mix over each one of them.
- Then add some grated cheese over it and bake again for 5-7 minutes.
- Serve as an appetizer, garnished with coriander leaves.
These make for a perfect appetizer or just a healthy snack when you feel like munching. Line a baking tray with aluminum foil. Lightly and evenly drizzle some olive oil on the sheet (or use a spray can). Stuff the eggplant with lemons, garlic, and oregano to allow their pungent flavors to permeate the entire dish. Get the recipe for Roasted Baby Eggplant.
So that’s going to wrap it up with this special food ramadan special - baked baby eggplants (yummy appetizers) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
