Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ramadan special - baked baby eggplants (yummy appetizers). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Ramadan Special - Baked baby Eggplants (Yummy Appetizers). This is an interesting recipe that is quite simple, yet a delicious appetizer. It can also be had as a side dish with either rice or chapattis.
Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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):
- Get baby eggplants
- Make ready oil
- Take cumin seeds
- Make ready asafoetida
- Make ready onions, chopped
- Make ready tswp. garlic, chopped
- Take fresh chilies, chopped
- Get tomato, chopped
- Prepare salt
- Prepare turmeric powder
- Get red chili flakes or to taste
- Get garam masala powder
- Prepare coriander leaves, chopped
- Prepare mozarella cheese, grated
- Get olive oil
- Take pepper powder
- Take coriander leaves to garnish
Yet cooks cannot agree on just how eggplant should be baked. Should we halve it and score it, or poke it and wrap it in foil as you would a Russet potato? See recipes for Banana Blossom Appetizer or Mochar Chop too. I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower.
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.
They're ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. —Betsy King, Duluth, Minnesota Looking for quick and easy appetizer recipes? Bacon Wrapped Olives Wrapping something small in bacon is a sure way to make a quick and delicious Paleo appetizer, and here they're using olives for a tasty snack. This is traditionally a light meal, served with sweets and other items to end a day of fasting. See more ideas about Iftar recipes, Recipes, Iftar. Line two baking sheets with parchment paper.
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