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Eggplant bruschetta with Gujarati touch

Nov-25-2018
Krupa Shah
20 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Shallow fry
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. 2 medium eggplants :eggplant:
  2. Green masala to be applied on the eggplant slices:
  3. One cup - hara dhania
  4. 4 garlic cloves
  5. Ginger 1" piece
  6. 2 green chillies
  7. Salt to taste
  8. 1 tsp whole coriander seeds
  9. 2 tbsp raw mango
  10. Haldi powder 1/2 tsp
  11. coriander powder 1 tsp
  12. Kashmiri chilli powder 1/2 tsp
  13. Oil as required
  14. Lemon juice 1/2 tsp
  15. For topping the bruschetta:
  16. To make the sambhariya-
  17. 1 cup cut vegetables- carrots, cabbage and all three coloured capsicums
  18. 1 tbsp oil
  19. 1/2 tsp cumin seeds
  20. 1/2 tsp mustard seeds
  21. 1-2 Green chillies broken into pieces
  22. 1-2 tsp Sugar
  23. Salt to taste
  24. 2 tbsp crushed roasted peanuts
  25. 2 tsp sesame seeds
  26. 1 tsp Lemon juice
  27. 1/4 tsp turmeric powder
  28. 1/2 tsp red chilli powder
  29. 1/2 tsp coriander and cumin seeds powder

Instructions

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

Reviews (1)  

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Manisha Shukla
Nov-25-2018
Manisha Shukla   Nov-25-2018

Nice. I also have tried this. With some different spreading but they taste awesome.

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