Baked Eggplant, Tomato & Chilly with Cheese

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

Ingredients:

• 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

Method:

• 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.