Eggplant Crostini

Ingredients list for Eggplant Crostini

• 1 big Eggplants /Eggplant roasted and peeled
• 1 Soft Baguette
• 65 grams Bhuna masala
• 2 tablespoons Onion chopped
• 4 tablespoons Butter
• 2 tablespoons Garlic freshly crushed
• to taste Salt
• 1/4 teaspoon Red chilli powder
• a few Parsley leaves
• a few Green capsicum thin strips

Method

1. Slice the baguette thickly and toast them in a hot non-stick tawa. Halve the brinjal vertically and remove seeds. Chop the flesh roughly.
2. Saute bhuna masala and onion for 1 min in a non-stick pan. Add the roasted brinjal and mix well. Mix butter with freshly crushed garlic, salt and red chilli powder well.
3. Remove the bread slices from the tawa, apply the spiced butter generously on them.
4. Top with the brinjal mixture and arrange them on a serving plate. Garnish each slice with a little parsley and a few thin strips of green capsicum and serve immediately.

Nutrition Info