Recipe by Fathima Mahomed
Pic credit Fathima Mahomed
3 medium blemish free slender eggplants1 can ripe tomotoes and herb relishes for sauce1 cup mixed diced tri-coloured pepper chillies 3 Tablespoon olive oil1 teaspoon red chilli flakes 1 red onion Seasonings 3 Tablespoon fresh basil3 wheels of fete cheese2 Tablespoons grated garlicFreshly ground black peppersFew kamalata queen olives deep purple in colour 2 tablespoons butter ghee (Clarified butter)2 Tablespoon light fresh cream drizzle 2 Tablespoons sweet chilli sauce Fresh chopped dhania (coriander)
1. Wash and slice the eggplants rounds sprinkle salt on both sides. Add olive oil to a frying pan, pan fry eggplants, add all seasoning and spices.
2. In a Pyrex dish, place the layers of egg plants gently, spoon the mixture as follow add the tomatoes and herb mixture.followed by tricoloured peppers Add sweet chillies sauce, layer sweet red finely sliced onion.. Drizzle butter ghee (Clarified butter). The dish is then topped with feta and baked at moderate oven until golden and bubbling. Garnish with cashew or pine nuts. Pomograndile arils great attraction to this dish. Sprigs of lefy dhania (coriander) .Pipe Dollops of fresh cream, complete this dish with deep fruity kamalata olives. Serve as an appetizer, side dish to brunches or family gathering. Bon appetite ❤️Shu-Hani ❤️
INFO & TIPS
A meditetanean inspired cuisine serve at brunches or family gathering
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