Devil Foot Long

Long bread stuffed with grilled vegetables and sauce drizzled This recipe has featured on the show Khanakhazana.

New Update
Devil Foot Long
Main Ingredients Bread rolls, Brinjals
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Devil Foot Long

  • 2 Bread rolls 6 inch long
  • 1 long Brinjals vertically sliced
  • 1 medium Red capsicum, vertically sliced
  • 1 medium Green capsicum, vertically sliced
  • to taste Salt
  • 4 cloves Garlic, chopped
  • 7-8 Black peppercorns, crushed
  • 1 tablespoon Lemon juice
  • 3 tablespoons Olive oil
  • 2 large Onions, sliced
  • 1 tablespoon Cocktail sauce
  • 7-8 leaves Iceberg lettuce, chopped
  • 3-4 Black olives, halved
  • 2 Jalapenos, sliced
  • as required Mustard sauce
  • as required Tomato ketchup


  1. Preheat the oven to 180 ºC. Slit the rolls without cutting through and lightly toast in the preheated oven.
  2. Apply a little salt, garlic, crushed peppercorns and lemon juice to the brinjal, red and green capsicum slices.
  3. Drizzle one tablespoon olive oil and mix and let them marinate for ten to fifteen minutes. Place them under a grill. Heat the remaining oil in a pan.
  4. Add onions and sauté. Sprinkle a little salt and sauté till lightly browned.
  5. Turnover the brinjal, red and green capsicum slices and cook the other side too.
  6. Spread cocktail sauce on the inside of the rolls. Place some lettuce leaves and black olive halves followed by jalapeno slices.
  7. Spread a layer of the browned onions. Place the grilled brinjal, red and green capsicum slices.
  8. Drizzle some mustard sauce and tomato ketchup and close the two sides of the roll. Press lightly. Serve immediately.