Name: Eggplant bruschetta with Gujarati touch recipe by Krupa Shah at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 2 medium eggplants :eggplant:; Green masala to be applied on the eggplant slices:; One cup - hara dhania; 4 garlic cloves; Ginger 1" piece; 2 green chillies; Salt to taste; 1 tsp whole coriander seeds; 2 tbsp raw mango; Haldi powder 1/2 tsp; coriander powder 1 tsp; Kashmiri chilli powder 1/2 tsp; Oil as required; Lemon juice 1/2 tsp; For topping the bruschetta:; To make the sambhariya-; 1 cup cut vegetables- carrots, cabbage and all three coloured capsicums; 1 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1-2 Green chillies broken into pieces; 1-2 tsp Sugar; Salt to taste; 2 tbsp crushed roasted peanuts; 2 tsp sesame seeds; 1 tsp Lemon juice; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp coriander and cumin seeds powder

ABOUT Eggplant bruschetta with Gujarati touch RECIPE

Have used medium size eggplant slices roasted them with masalas then instead of giving a Italian flavours have topped with Gujarati sambhariya. Topped with hung curd and thick sweet chutney. This eggplant slices roasted we call it ringan ni katri. Hope you like this recipe of mine. Have served it with cut mango.

Ingredients Serving: 5

2 medium eggplants :eggplant:
Green masala to be applied on the eggplant slices:
One cup - hara dhania
4 garlic cloves
Ginger 1" piece
2 green chillies
Salt to taste
1 tsp whole coriander seeds
2 tbsp raw mango
Haldi powder 1/2 tsp
coriander powder 1 tsp
Kashmiri chilli powder 1/2 tsp
Oil as required
Lemon juice 1/2 tsp
For topping the bruschetta:
To make the sambhariya-
1 cup cut vegetables- carrots, cabbage and all three coloured capsicums
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1-2 Green chillies broken into pieces
1-2 tsp Sugar
Salt to taste
2 tbsp crushed roasted peanuts
2 tsp sesame seeds
1 tsp Lemon juice
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander and cumin seeds powder

Instructions

Take the eggplants and cut into slices.
Put cuts into it and keep them aside.
Make green masala paste using all the ingredients for the paste.
Apply the paste on both sides of the eggplant slices and keep it aside for some time to get marinated!
Shallow fry them on both the sides in a fry pan by applying rawa on both the sides.
For topping: Heat oil in a vessel.
Add green chillies, mustard seeds and cumin seeds.
After the seeds crackles add dry masalas, salt, all other ingredients and the vegetables.
Cook for just few(2-4) minutes.
Assembling: Take a cooked slices spread the sambhariya over it.
Then hung curd and finally sweet chutney.

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