Roasted Brinjal Boats

Roasted brinjal boats

Long brinjals / eggplants ..........2
Onion ........................2 chopped
Tomatoes..................4 chopped
Green chili's................2 chopped
Ginger..........................2" chopped finely
Garlic ..........................4-5 cloves
Red chilli .......... 1 /2 tsp
Sesame seeds ......1/2 tsp
Salt as required
Sugar 1/2 tsp
Green coriander ....... 4 tbsp
Grated cheese .............1/2 cup

Olive oil or butter ......... 2tbsp + to brush

Method

Slit eggplants horizontally and scoop it nicely with a vegetable scooper , (vegetable scooper is a very usefull kitchen tool you can find a nice one at amazon ) chop pulp nicely in small pieces and keep aside . Set grill basket to grill eggplant .

To Grill Long Eggplant:

Grilling long eggplant is easy because there isn’t a lot of slicing involved. Simply cut the eggplant in half. You can even leave the stem on and cut it in half, too, though most people remove it.
Spray the eggplants lightly with olive ,canola oil or butter . I like to also spray the grill to prevent sticking. I used a vegetable grill basket similar to this better-looking one at Amazon, which kept them from falling through the grill. Watch your eggplants carefully, turning them long before you think they’re done because they will burn in the blink of an eye. (Eggplant should not be over cooked )

For topping

Heat oil in a skillet add sesame seeds stir and add onion ,green chilli , garlic and ginger cook for few min and add chopped eggplant pulp cook properly till done add tomatoes and salt , red chilli powder and sugar cook for another 3-4 min till tomatoes are cooked properly and turn into saucy texture , add little cheese in it if you want cheesy texture .

How to proceed

Arrange grill eggplants in a baking tray fill it with sauce and topped with cheese , bake for 4-5 min or till cheese melt , garnish with green coriander serve hot with garlic bread or Indian flat bread .




Comments

Radha said…
Awesome recipe...tried it and it came out so well keep posting
Namita said…
Very interesting recipe :)