Hello everybody, I hope you’re having an incredible day today. 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 food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Ramadan Special - Baked baby Eggplants (Yummy Appetizers) is something which I have loved my whole life.
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To get started with this recipe, we must first prepare a few ingredients. You can cook ramadan special - baked baby eggplants (yummy appetizers) using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Ramadan Special - Baked baby Eggplants (Yummy Appetizers):
- Get 8-10 baby eggplants
- Prepare 1 tbsp. oil
- Take 1/2 tsp. cumin seeds
- Take pinch asafoetida
- Make ready 1-2 onions, chopped
- Make ready 1 tswp. garlic, chopped
- Get 1-2 fresh chilies, chopped
- Make ready 1 tomato, chopped
- Get to taste salt
- Prepare 1/4 tsp. turmeric powder
- Make ready 1 tsp. red chili flakes or to taste
- Prepare 1/2 tsp. garam masala powder
- Get 2 tbsp. coriander leaves, chopped
- Take 1/2 cup mozarella cheese, grated
- Prepare 1 tsp. olive oil
- Make ready 2 pinches pepper powder
- Make ready 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.
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