EGGPLANT CONTINENTAL

EGGPLANT  CONTINENTAL

Eggplant is something that I love, but how to make it interesting for those who don’t. This recipe is one of my dad’s favourite. With the cheese and the salsa sauce, it is more of a party or get-together dish which goes very well with cheese garlic/multigrain/oregano bread or croissants   

INGREDIENTS

Large Eggplant(such that circular rings can be cut) (serves 2-3)

Basil  (Tulsi)  ½ cup leaves

Garlic 3-4 cloves

Olive oil

Lemon juice

For WHITE SAUCE

All purpose flour (Maida)- ½ cup

2 cups milk

Cheese

Salt

Pepper

For SALSA OR RED SAUCE

Use Fun & Food Pasta and Pizza Sauce 2 tbps

GARNISHING

Mozzarella cheese

Oregano

Chilli flakes

 METHOD

1.       Cut the eggplant in large circles. Sprinkle good amount of salt on it and keep aside till the water starts to come out. Cut rings of tomato and keep aside.

2.       Squeeze the eggplant rings such that the water drains out.

3.       Mix the basil, olive oil, Garlic and lemon juice and churn.

4.       Spread this mixture on all the eggplant and tomato rings and roast on non stick pan or the oven until a little brown. Keep aside.

5.       Take another pan, put butter and let it heat.

6.       Once heated put the maida and roast for a while.1-2 mins.

7.       Now add milk and keep stirring to avoid forming lumps, put cheese and the salsa and bring to a boil. Add salt as per taste and pepper. If consistency of the gravy is thick, u can add milk .

8.       Spread the roasted eggplant and tomato rings on a plate. Pour the mixture on top.

9.       Grate good amount of cheese on top and sprinkle oregano and chilli flakes. You can also pour  olive oil.

10.   Preheat the oven at highest temperature(650  in my oven) and bake for 10-15 minutes.

11.   Serve hot with bread.