Friday, 31 May 2013
Quick and easy method to make roasted slices of eggplant with the flavor of rice.
Recipe for Roasted
Onion and Eggplant
Ingredients
(1) Large onion (quartered) - 1
(2) Garlic- 1 clove
(3) Medium eggplant (baingan) - 1
(4) Chilli powder- ¼ teaspoon
(5) Olive oil for brushing
(6) Lemon juice to taste
(7) Cream Cheese- 1 cup
(8) Salt and black pepper to taste
Method
(1) Preheat oven to 425 degrees F.
(2) Quarter onion and place on a baking sheet with eggplant and season lightly and drizzle with olive oil.
(3) Roast for 45 minutes, until eggplant is blackened and the skin wrinkled and then allow it to cool.
(4) Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, and garlic, chilli powder and blend until completely smooth.
(5) Season with salt, pepper and lemon or lime juice to taste.
(2) Garlic- 1 clove
(3) Medium eggplant (baingan) - 1
(4) Chilli powder- ¼ teaspoon
(5) Olive oil for brushing
(6) Lemon juice to taste
(7) Cream Cheese- 1 cup
(8) Salt and black pepper to taste
Method
(1) Preheat oven to 425 degrees F.
(2) Quarter onion and place on a baking sheet with eggplant and season lightly and drizzle with olive oil.
(3) Roast for 45 minutes, until eggplant is blackened and the skin wrinkled and then allow it to cool.
(4) Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, and garlic, chilli powder and blend until completely smooth.
(5) Season with salt, pepper and lemon or lime juice to taste.
Your
Roast Onion and Eggplant is ready!
