BACKED EGG PLANT
The simplest recipes are often the very best. These crunchy backed savory snack coated in simple masala is a hit in our house hold. Once you start snacking, you will never stop.
2 egg plants
1/4 teaspoon garlic paste
3/4 teaspoon salt
3/4 teaspoon black pepper freshly ground
2 tablespoons olive oil
1 teaspoon chili flakes
1/2 cup grated mozzarella chees
1/4 cup bread crumbs
1 teaspoon lemon juice
1 tablespoon chili souce
hand full cilantro finely chopped
Pre heat oven to 400 degrees F .
Wash the egg plants, slice them diagonally into 1/4 inch thick slices. In a bowl place the egg plant slices, oil, bread crumbs, salt, black pepper, chili sauce, lemon juice and garlic paste. Toss until the egg plants are well coated. Place in a single layer on the backing tray. Sprinkle little chili flakes, chees and cilantros and back until browned and crisp. Serve hot.
jikoni 