Grilled Aubergine Parcels

 Grilled Aubergine Parcels

 

 

S.no

Ingredients

Quantity

1

Large eggplant

2 nos

2

Mozzarella cheese

100gm

3

Tomatoes

2 nos

4

Basil leaves

5gms

5

Oil

15ml

6

Seasoning

To taste

 

For Dressing

 

S.no

Ingredients

Quantity

1

Olive oil

30ml

2

Balsamic vinegar

1 tsp

3

Lemon juice

5ml

4

Sun dried tomatoes

5gms

5

Basil leaves

3-4 no

 

 

Method:

 

1) Whisk together olive oil, vinegar, sun dried tomato puree and lemon juice, season and keep aside.

2) Remove stalk from the eggplant and cut it lengthwise into slices, bring a large pan of salted water to the boil and cook the eggplants, till softened.

3) Drain the sliced eggplants and dry it on the kitchen paper and set aside, cut cheese into slices , cut tomatoes into slices, take 2 eggplants slices, place on a baking sheet forming a cross, place a slice of tomato in the center of each cross.

4) Season with salt and pepper; add chopped basil, followed by slice of cheese.

5) Fold ends of eggplants slices around the cheese and tomato filing to form a neat parcel, chill for 20 minutes.

6) Pre heat the grill, brush with oil and cook on each side until golden brown.

7) Serve hot with dressing and sprinkle with chiffonade of basil leaves.

Comments

Post a Comment

Popular posts from this blog

Dum ke khumb

  ·  Dum ke   khumb     Ingredients 750g - fresh mushrooms 1 cup - yoghurt 1/4 cup - oil Salt to taste 3 cloves 1-inch piece cinnamon A pinch of powdered mace (jaiphal) 1 bay leaf 1 cup - chopped onions 2 tbsp - chopped ginger 1 tbsp - chopped garlic 5-6 green chillies, chopped 1/2 tsp - red chilli powder, 1/2 tsp - coriander powder 1/2 cup - chopped tomatoes 1 heaped tbsp - kasuri methi 3 tbsp - chopped coriander Method: Trim, wash, blanch, and slice the mushrooms. Beat the yoghurt until smooth. Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes. Heat oil in a heavy bottomed pan. Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes. Add onions and fry until golden brown. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute. Add tomatoes, and fry until the oil le...
Read more

Grilled fish in mustard sauce with steamed vegetables

Image
  Grilled fish in mustard sauce with steamed vegetables   Ingredients 1 teaspoon olive  oil 1/2 red onion, sliced 1 medium yellow squash, sliced 1 medium zucchini, sliced 1 00 gm mushroom sliced 1 cup chicken stock   S alt and freshly ground black pepper 4 pieces basa fish 4 sprigs fresh thyme 1 tablespoon chopped garlic 2 tablespoon  mustard  paste Method: In a high-sided skillet over medium heat, add the Olive  oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes. Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garli...
Read more

Poulet Roti Au Jus

  Poulet Roti Au Jus   S.no Ingredients Quantity 1 Chicken with skin 1 kg 2 Fresh herbs 10gms 3 Mustard paste 1\2 tsp 4 Oil 50ml           5 Vinegar 50 ml           6 Red wine 50ml 7 Demi glaze 50 ml 8 Mirepoix 200gm 9 Bouquet garni 50gms   Method: 1)  Mix oil, vinegar, mustard paste, fresh herbs, red wine and seasoning to prepare marinade. 2)  Marinate chicken inside out. 3)  Place the moistened chicken on a bed of mire-poix, cook in hot oven for approximately 20-25 minutes at 225°c. 4)  To check if cooked properly, pierce with a fork between drumsticks and thighs, the juice should be transparent. 5)   Prepare roast gravy with the stock and sediments of the roasting tray. 6)  Pour the demi glaze over chicken and serve hot.
Read more