Bruschetta is an excellent appetizer for your guests. In this Romanian-inspired bruschetta recipe, we use our Eggplant Chutney along with spring vegetables. Adding tuna makes it more filling. Canned tuna works just fine, but you can sear a tuna steak, chop it, and add it to this recipe.
Once you have roasted the eggplant, you can use it for various recipes. In this simple yet delectable recipe, we use the roasted eggplant base with our Eggplant chutney to make a Roasted Eggplant Caviar Dip. Garnish it with parsley and roasted pine nuts, and you are good to go!
Roasting eggplant in an oven is easy. It will not char, so you will not get that smokey flavor as you would if you were to roast it on a stovetop. Roasted eggplant is versatile, and you will be able to use it in several recipes, like baba ghanoush (roasted eggplant dip), or as a base for a curry sauce (use our Masala curry sauce) to make an excellent 'Baingan Bharta' (roasted, mashed eggplant curry).
I had this delicious sandwich at our sauce factory. I fell in love with it immediately, the smokiness from the charred bread and the grilled vegetables makes this healthy sandwich almost a treat. I hope you enjoy this recipe. YouTube: Eggplant Sandwich Serves: 4 Ingredients 8 sourdough bread slices 4 Tablespoons butter 1 medium-size eggplant, cut in 1 inch slices 2 beefsteak tomatoes, top removed, cut in 1/2 inch slices 1 bottle of Rupen's Vangi Eggplant Chutney 2 cups arugula 2 oz Brie cheese, thinly sliced OPTIONAL Instructions Apply butter on one side of each of the sourdough bread slices. Pre-heat a grill pan over medium heat. When the grill pan is hot, place bread slices (in batches), buttered side...