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.
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 lot
greasier (and tastier) to fry. Fries, anyone? But our body and our skin will thank us for a fat-cleansing once in a while 😉
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.
Preparation Time: 40 mins
|2 pc||Eggplant (Green or Purple)|
|4 pcs||Tomato, crushed|
|1 pc||Yellow Bell pepper (medium size), chopped|
|1 pc||Onion, minced|
|3 cloves||Garlic, minced|
|Dried Chili (optional)|
- Pre-heat oven at 200C while washing all vegetables. Pat them dry.
- 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.
- 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.
- Sauce eggplant slices with the crushed tomatoes. Top with chopped bell pepper, onion, and garlic. Season with salt and pepper . To give it more spice, add chopped dried chilies.
- Bake for 25-30 mins at 200C.
- Feed to 2-3 stomachs 🙂
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! 🙂
Eat your greens,