SO TODAY WE ARE GOING TO MAKE EGGPLANT PARMIGIANA…..
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INGREDIENTS:-
EGGPLANT – 1 WHOLE
THYME – 2 – 3 STEMS
VEG STOCK – 1 CUP
BUTTER – 1/2 CUP
ONION – HALF
PARMESAN CHEESE – AS REQUIRED
BASIL LEAVES – FOR FLAVOUR & GARNISH
PROCESSED CHEESE – 1 CUBE
CHILLI FLAKES – 1 T-SPN
SALT – AS PER TASTE
SUGAR – 1 T-SPN
CHOPPED GARLIC – 1 TBL-SPN
TOMATO – 3 WHOLE
KASHMIRI RED CHILLI – 4-5
MIX HERBS – 1 T-SPN
METHOD:-
STEP 1:- CUT & DESEED KASHMIRI CHILLIS
STEP 2:- PEEL THE EGGPLANT FROM ALTERNATE SIDES AND CUT IT INTO SLICES. AND TRANSFER IT TO A BOWL.
STEP 3:- ADD OLIVE OIL TO THE EGGPLANT AND MIX IT WELL
STEP 4:- ROAST TOMATOES AND DESKIN THEM.
STEP 5:- DESEED THE TOMATOES AND ROUGHLY CHOP AND THEN BLEND THEM INTO A PASTE.
STEP 6:- CHOP A HALF ONION. CHOP GARLIC CLOVES 6-7.
STEP 7:- SEAR THE EGGPLANTS FROM BOTH SIDES. AND REMOVE THEM ON A PLATE.
STEP 8:- ADD CHOPPED GARLIC, ONION, KASHMIRI RED CHILLI PASTE, TOMATO CONCASSE. AND MIX IT WELL.
STEP 9:- ADD THYME FOR FLAVOUR. ADD SUGAR, MIX HERBS AND MIX IT WELL.
STEP 10:- ADD VEG STOCK AND MIX IT WELL.
STEP 11:- TAKE A CASSEROLE. PUT SOME SAUCE AT THE BASE AND PLACE THE SLICES OF EGGPLANT. PUT SOME SAUCE ON THE EGGPLANT AND GRATE SOME PARMESAN CHEESE. REPEAT THIS PROCESS 3 – 4 TIMES.
STEP 12:- GRATE SOME PROCESSED CHEESE. AND TRANSFER THE CASSEROLE TO THE OVEN AND BAKE FOR 5-6 MIN. AT 170°C.
STEP 13:- OUR EGGPLANT PARMIGIANA IS READY TO SERVE.
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