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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
Method
- Preheat the oven to 180 ºC. Slit the rolls without cutting through and lightly toast in the preheated oven.
- Apply a little salt, garlic, crushed peppercorns and lemon juice to the brinjal, red and green capsicum slices.
- 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.
- Add onions and sauté. Sprinkle a little salt and sauté till lightly browned.
- Turnover the brinjal, red and green capsicum slices and cook the other side too.
- Spread cocktail sauce on the inside of the rolls. Place some lettuce leaves and black olive halves followed by jalapeno slices.
- Spread a layer of the browned onions. Place the grilled brinjal, red and green capsicum slices.
- Drizzle some mustard sauce and tomato ketchup and close the two sides of the roll. Press lightly. Serve immediately.
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