Cooking with Lounge | Eggplant Bake

Cooking with Lounge | Eggplant Bake
Comment E-mail Print Share
First Published: Sun, May 10 2009. 11 03 PM IST
Updated: Sun, May 10 2009. 11 03 PM IST
Click here to watch video
Imam bayildi
Ingredients
1 aubergine
1 cup onions, sliced
½ cup coloured bell peppers, sliced
15g chopped garlic
50g sweet bell pepper & capsicum
75g chickpeas, boiled
10g lemon preserve
150g tomatoes, chopped
1tsp all spice powder
½ tsp cinnamon powder
Oregano, to taste
Salt, to taste
Pepper, to taste
Olive oil, to taste
Method:
Cut the aubergine lengthwise into four slices. Make slits on the pieces to allow the seasonings to penetrate. Season with salt, pepper and oregano and drizzle olive oil over it. Bake at 180 degree Celsius for about 15-20minutes. Keep aside.
To prepare the sauce, heat olive oil in a pan and saute the sliced onion and garlic. Add the bell peppers and chickpeas and cook for a minute. Add the lemon preserve, oregano, all spice powder, cinnamon and chopped tomatoes.
Make a cavity in the baked aubergine and fill it with the sauce. Drizzle olive oil on top, sprinkle all spice and cinnamon powders and put in the oven for 5-7 minutes at 200 degree Celsius.
Comment E-mail Print Share
First Published: Sun, May 10 2009. 11 03 PM IST