Roasted Eggplant Yoghurt Bruschetta | How to make Roasted Eggplant Yoghurt Bruschetta

By Pavana Bhat  |  26th Dec 2016  |  
5 from 1 review Rate It!
  • Roasted Eggplant Yoghurt Bruschetta, How to make Roasted Eggplant Yoghurt Bruschetta
Roasted Eggplant Yoghurt Bruschettaby Pavana Bhat
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

26

1





About Roasted Eggplant Yoghurt Bruschetta Recipe

The only way I can eat eggplant is either Baingan Bharta or baba ganoush or any variation of baba ganoush. Roasted eggplant yogurt dip can be used as a dip as well as on a hot buttery bruschetta.

Roasted Eggplant Yoghurt Bruschetta is a delicious dish which is enjoyed by the people of every age group. The recipe by Pavana Bhat teaches how to make Roasted Eggplant Yoghurt Bruschetta step by step in detail. This makes it easy to cook Roasted Eggplant Yoghurt Bruschetta in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Roasted Eggplant Yoghurt Bruschetta at home. This amazing and mouthwatering Roasted Eggplant Yoghurt Bruschetta takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Roasted Eggplant Yoghurt Bruschetta is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Roasted Eggplant Yoghurt Bruschetta is a good option for you. The flavour of Roasted Eggplant Yoghurt Bruschetta is palatable and you will enjoy each and every bite of this. Try this Roasted Eggplant Yoghurt Bruschetta and impress your family and friends.

Roasted Eggplant Yoghurt Bruschetta

Ingredients to make Roasted Eggplant Yoghurt Bruschetta

  • 2 medium sized eggplants
  • 4-5 cloves garlic
  • 4 tbsp green garlic
  • 1 tsp pepper
  • 3/4th cup yoghurt
  • 2 tbsp olive oil
  • pomegranate seeds
  • salt to taste
  • Cheese spread
  • Bread loaf

How to make Roasted Eggplant Yoghurt Bruschetta

  1. Brush the eggplant with oil, place it directly on the gas stove and roast for 10-12 mins, turning occasionally.
  2. Let it cool, place it in a bowl of water, peel off the burnt skin. Place the eggplant in another bowl and mash to get a smooth paste.
  3. Once the eggplant paste has cooled down, whisk in the yogurt, chopped green garlic, 2 tbsp olive oil and garlic cloves. Season with salt and pepper.
  4. Before serving roast the bread in oven or on a pan, apply cheese spread and a generous layer of eggplant mix and sprinkle pomegranate seeds, green garlic leaves/coriander.

My Tip:

you can serve this with garlic bread too, it tastes tastes yum.

Reviews for Roasted Eggplant Yoghurt Bruschetta (1)

Kanak Patela year ago

A really beautiful picture..must taste yumm
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