Eggplant Bruschetta for Sabato Antipasto

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Wet or dry markets are the best places to source out the freshest and the cheapest local produce on any given day.

In a countryside like Doi Saket here in Chiang Mai, street markets are scheduled to pop several days in a week but Saturdays are when most locals do their full-on market day. One of the best things about Thai markets is the variety of vegetables they sell. Some stalls even have organic produce for sale!

Since it’s a Saturday, I decided to whip up something simple yet healthy out of the most ordinary ingredients found in the market: Eggplant, Tomatoes, and Bell pepper.Β 

One go-to alternative to fight-off high calorific eating tendencies is to bake. Either vegetable or meat, putting it in the oven in its rawest form is way better than deep oil-frying it. I feel you though, there are times when it’s just a lotΒ greasier (and tastier) to fry. Fries, anyone? But our body and our skin will thank us for a fat-cleansing once in a while πŸ˜‰

Ergo, I present to you my very own Eggplant Bruschetta. This recipe is a very good antipasto or even a side dish. I served this together with a mouth-watering baked garlic-peppered chicken and pork. And the sauce that I made out of the meat juice? Ugh, orgasm level 6969! I’ll have a separate post for that one.

Also, adding cheese or using butter instead of olive oil to this recipe would make it creamier but I prefer to have it raw with least dairy possible.

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Preparation Time: 40 mins

Ingredients:

2 pc Eggplant (Green or Purple)
4 pcs Tomato, crushed
1 pc Yellow Bell pepper Β (medium size), chopped
1 pc Onion, minced
3 cloves Garlic, minced
Dried Chili (optional)
Salt
Pepper
Olive oil

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Procedures:

  1. Pre-heat oven at 200C while washing all vegetables. Pat them dry.
  2. Chop eggplant diagonally. Grease baking pan with olive oil. Line the slices on a baking pan then brush some olive oil on it. Season with salt and pepper. Set aside.
  3. Chop tomato into small slices then crush it using a wide knife or use a crusher like the one I used in this Squash Patty recipe. Texture should be like that of a salsa dressing. Set aside.
  4. Sauce eggplant slices with the crushed tomatoes. Top with chopped bell pepper, onion, and garlic. Season with salt and pepper .Β To give it more spice, add chopped dried chilies.
  5. Bake for 25-30 mins at 200C.
  6. Feed to 2-3 stomachs πŸ™‚

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Not a bad snack on a Saturday, eh? Next time you see eggplant in the market, you know what to make of it other than frying it. Buon appetito! πŸ™‚

Eat your greens,

Charlene

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