Grilled bread with eggplant tomato and cheese
Ingredients
•Eggplant cut into slices…………………………………………1 large
•Tomatoes cut into round slices………………………………2 big
•Yellow asafetida powder……………………………………. 1 Tsp
•Salt…………………………………………………………………. 1 Tsp
•Ground black pepper………………………………………… 1 Tsp
•fresh lemon juice……………………………………………….. 1 Tbsp
•French loaf bread……………………………………………… 1
•Monterey jack cheese………………………………………… 8 oz or 225g
•(if unavailable substitute with mozzarella cheese), cut into slices
•olive oil for pan-frying
Preparation
1) Pan-fry the eggplant slices in enough oil until browned in color. Drain on paper towels.
2) In a mixing bowl, combine the eggplant, tomatoes, asafetida, salt, black pepper, lemon juice. Let it marinate while you grill the bread.
3) Cut the bread into 1 inch thick slices. Brush both sides of the bread with oil and grill them until browned.
4) Place the grilled bread on a serving plate. Arrange the marinated vegetables and cheese over top of the bread and serve.
Serves
6-7
By Anand Lila Devi Dasi
•Eggplant cut into slices…………………………………………1 large
•Tomatoes cut into round slices………………………………2 big
•Yellow asafetida powder……………………………………. 1 Tsp
•Salt…………………………………………………………………. 1 Tsp
•Ground black pepper………………………………………… 1 Tsp
•fresh lemon juice……………………………………………….. 1 Tbsp
•French loaf bread……………………………………………… 1
•Monterey jack cheese………………………………………… 8 oz or 225g
•(if unavailable substitute with mozzarella cheese), cut into slices
•olive oil for pan-frying
Preparation
1) Pan-fry the eggplant slices in enough oil until browned in color. Drain on paper towels.
2) In a mixing bowl, combine the eggplant, tomatoes, asafetida, salt, black pepper, lemon juice. Let it marinate while you grill the bread.
3) Cut the bread into 1 inch thick slices. Brush both sides of the bread with oil and grill them until browned.
4) Place the grilled bread on a serving plate. Arrange the marinated vegetables and cheese over top of the bread and serve.
Serves
6-7
By Anand Lila Devi Dasi
