Bruschetta is an excellent appetizer for your guests. In this Romanian-inspired bruschetta recipe, we use our Eggplant Chutney along with spring vegetables. Adding tuna makes it more filling. Canned tuna works just fine, but you can sear a tuna steak, chop it, and add it to this recipe.
Once you have roasted the eggplant, you can use it for various recipes. In this simple yet delectable recipe, we use the roasted eggplant base with our Eggplant chutney to make a Roasted Eggplant Caviar Dip. Garnish it with parsley and roasted pine nuts, and you are good to go!
Roasting eggplant in an oven is easy. It will not char, so you will not get that smokey flavor as you would if you were to roast it on a stovetop. Roasted eggplant is versatile, and you will be able to use it in several recipes, like baba ghanoush (roasted eggplant dip), or as a base for a curry sauce (use our Masala curry sauce) to make an excellent 'Baingan Bharta' (roasted, mashed eggplant curry).
Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...
