Hello readers, sorry for disappearing all of a sudden. Due to a medical exigency in the family, we had to rush to India. In a hurry, I even forgot to schedule my posts. But things are coming back in place. We came back over the last weekend. My little angel met all the relatives for the first time. Though it was a very short trip, but still got a chance to spend a few moments with all the family members. It’s always exciting to be with the family. But I wonder, why this time flies so quickly.
Before leaving for India, I had an experiment in my kitchen with the glossy purple cuties. Who isn’t in love with these cute and vibrant purplish baby eggplants. The very sight of them force us to buy these miniatures in the grocery stores.
They can be cooked and relished in many ways. You can saute, bake , fry , grill or stuff them. Use them as an Entree or an appetizer dish.
The consumption of plant foods like the eggplant decreases the risk of obesity, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet.The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health.
So, without waiting much, let’s get started with a healthy lifestyle which begins with a healthy eating and the right kind of exercises.
Here is my version of the baked baby eggplants using the Italian Marinara blended with the Indian herbs and spices. I experimented this Indo-Italian fusion in my kitchen and the fusion won my family’s heart. So, it was already a winner. I served the dish for dinner with my favorite paranthas. You can serve it with the bread of your choice or serve them as a snack.
Preparation time: 30 to 40 mins
Cooking time 30 mins:
2 lb baby eggplants
2 large tomatoes ( puréed )
1 green chilli (finely chopped)
3-4 garlic cloves
1 1/2 cups marinara sauce
1 teaspoon sesame seeds
2 1/2 tbsp salt
2 to 3 tbsp olive oil
1 tbsp coriander powder
1/2 teaspoon garam masala
2 -3 tbsp kasoori methi ( dried fenugreek leaves) or a sprig of thyme
Freshly ground black pepper
1 cup grated fresh mozzarella cheese
- Wash and wipe the eggplants and slice them in halves lengthwise.
- Slit the flesh in a diamond crosshatch pattern as shown.
- We will salt the eggplants first so that it doesn’t absorb the oil much. Sprinkle salt over the surface of eggplants and into the cuts. Set aside for 30 mins. After 30 minutes, gently squeeze the eggplants to drain the salty juice.
- Wipe them all with a paper towel.
- Sauté sesame seeds, garlic, green chilli, add marinara sauce. Add salt, coriander powder, garam masala. The sauce is ready.
- Grease the baking pan, pour the sauce into baking dish
- Place the slit eggplant onto the sauce. Give the baby eggplants an olive oil bath. Simply spray olive oil onto the baby eggplants.
- Pour the tomato purée on top of eggplants. Sprinkle salt, pepper,fresh mozzarella cheese, kasoori methi (or thyme ).
- Cover with aluminum foil.
- Put in the pre-heated oven for 20-25 minutes or until tender at 400 deg f.
- Remove the foil once eggplants are tender and let it cook for 5 more minutes uncovered so that cheese becomes brown.
- Serve hot. You can serve it with the bread of your choice or serve them as a snack.
If you give this recipe a try, I hope you would love it as much as we did! Stay tuned for more recipes. Till then, Eat Healthy and exercise well !!!