Eggplant bruschetta with gujarati touch Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Slice the eggplant into 1/2-inch thick rounds and place them on a baking sheet.
• STEP 3.Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper.
• STEP 4.Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and slightly browned.
• STEP 5.While the eggplant is roasting, prepare the tomato and onion mixture. Dice the tomatoes and finely chop the onions.
• STEP 6.In a bowl, combine the diced tomatoes, chopped onions, lemon juice, cilantro, cumin powder, and salt. Mix well.
• STEP 7.Once the eggplant is roasted, remove it from the oven and let it cool slightly.
• STEP 8.Using a fork, mash the roasted eggplant until it reaches a chunky consistency.
• STEP 9.Add minced garlic, cumin powder, coriander powder, and salt to the mashed eggplant. Mix well.
• STEP 10.Toast the bread slices until golden brown and crispy.
• STEP 11.Spread a generous amount of the eggplant mixture onto each toasted bread slice.
• STEP 12.Top the eggplant bruschetta with the tomato and onion mixture.
• STEP 13.Garnish with additional cilantro leaves, if desired.
• STEP 14.Serve the eggplant bruschetta immediately as an appetizer or snack.

Cooking Tips

• Choose eggplants that are firm and shiny with no blemishes.
• You can add a pinch of red chili powder for some extra heat.
• For a creamier texture, you can add a spoonful of yogurt to the mashed eggplant mixture.
• If you prefer a milder flavor, you can reduce the amount of garlic and spices used.

Storage and Serving

• Leftover eggplant bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, bring the bruschetta to room temperature and garnish with fresh cilantro leaves before serving.