Friday, 21 December 2012

Baked Eggplant, Tomato & Chilly with Cheese

Simple to cook but great taste with trendy look.......


  • Eggplant (Brinjal)- 1 large size
  • Tomato- 1 (It should be ripe & tough)
  • Chilies (Sp. Bhavnagari chili or any big chili )- 3
  • Grated Gouda or Mozzerela cheese- ½ cup
  • Grated processed or cheddar cheese- ½ cup
  • Finely chopped onion or spring onion- ¼ cup
  • Mustered sauce- ½ tsp
  • Black pepper powder- ½ tsp or as per taste
  • Balsamic vinegar – 1 tsp
  • Olives- 3
  • Dried rosemary or mix herb- 1 tsp
  • Chilly flex- 1 tsp
  • Olive oil- as required
  • Salt to taste


  • Cut the slices of eggplant & tomato. Marinate with salt, black pepper & vinegar.
  • Heat little olive oil in pan & sauté for just few min.
  • Prep the chillies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. I don’t remove the ribs & seeds . Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.
  • Combine grated gouda cheese, chopped onion, pepper, rosemary, chilli flex, salt, little olive oil. Stuff the chillies with this filling. Place this filling on eggplant & tomato slices. Spread processed cheese on slices. Bake on 200C for 15 min or till eggplant cooks properly.
  • Serve hot as starter or with garlic bread & soup. 

1 comment:

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