These days when I have to go pick up groceries, I make it really quick. I know what I want, make a list and pretty much stick to it when I am in the store, I try my best to be done in less than 30 minutes. I rarely linger around checking out things that are not on my list. That changes when R decides to tag along with me to go pick up groceries. He tends to linger and check out some of the aisles in a little more detail.
On one such trip a few months back, he showed me a savory spread , you know the kind that you can apply on bread. I took one look at the ingredients on the back of the container and placed it right back on the shelf. But seeing the spread got me thinking about the kind of spreads we could make ourselves that would taste good.
Since I like eggplant, I thought something similar to baingan bharta would probably taste good. Once the idea entered my head, I could not shake it off. That same week I made a spread somewhat on the same lines as the baingan bharta, spread it on bread, topped it with cheese and baked it until done. The results........ yummy :) Since then I have made this spread numerous times and we have enjoyed it every single time :) This toast works well for breakfast, as an anytime snack or even as a side for soup.
Pre heat oven @ 350 deg F. Line a tray with parchment paper or aluminum foil and keep aside. Apply oil on the skin of the eggplant and place on pre lined tray and place in oven and bake for 40 to 50 minutes, until the eggplant is cooked. To know if eggplant is done, press gently with a wooden spatula or a spoon, if the eggplant is soft, it's done. The baking time will depend on the size and width of the eggplant.
Remove from oven, allow to cool a little. Peel skin , mash eggplant and keep aside.
Notes:
On one such trip a few months back, he showed me a savory spread , you know the kind that you can apply on bread. I took one look at the ingredients on the back of the container and placed it right back on the shelf. But seeing the spread got me thinking about the kind of spreads we could make ourselves that would taste good.
Since I like eggplant, I thought something similar to baingan bharta would probably taste good. Once the idea entered my head, I could not shake it off. That same week I made a spread somewhat on the same lines as the baingan bharta, spread it on bread, topped it with cheese and baked it until done. The results........ yummy :) Since then I have made this spread numerous times and we have enjoyed it every single time :) This toast works well for breakfast, as an anytime snack or even as a side for soup.
1 large eggplant / baingan / katrikai
1/2 onion cut fine ( pyaaz/ vengayam)
1 Tbsp oil + a few drops more to apply on eggplant
1/2 tsp cumin seeds ( jeera/ jeeragam)
3 Thai or Indian variety green chilies cut fine or to taste ( hari mirch )
1 tsp ginger garlic paste ( adrak- lehsun)
Salt to taste (namak)
1/4 tsp turmeric powder ( haldi) (optional)
2 to 3 Tbsp finely chopped cilantro / coriander leaves/ hara dhania
2 to 3 Tbsp finely chopped cilantro / coriander leaves/ hara dhania
To assemble the toast
5 to 6 slices of bread ( I usually use wheat or multigrain, but any kind would work)
Grated cheese of choice as required ( use vegan cheese for a vegan version ) (see notes)
A little butter/ clarified butter/ ghee/ nei/ oil to apply on bread ( use oil for vegan version)
Pre heat oven @ 350 deg F. Line a tray with parchment paper or aluminum foil and keep aside. Apply oil on the skin of the eggplant and place on pre lined tray and place in oven and bake for 40 to 50 minutes, until the eggplant is cooked. To know if eggplant is done, press gently with a wooden spatula or a spoon, if the eggplant is soft, it's done. The baking time will depend on the size and width of the eggplant.
In a heavy bottomed pan, heat oil, add cumin seeds/ jeera to it. When the seeds sizzle, add green chilies and stir a couple of times.
Add onions and sauté until translucent. Add ginger garlic paste and stir a few times.
Add mashed eggplant, turmeric powder if using, salt to taste and mix well. Allow the mixture to heat through for the flavors to mingle. Remove from heat, garnish with cilantro / hara dhania and mix well.
When ready to make the toast, pre heat oven @ 400 deg F. Pre line a tray with aluminum foil/ parchment paper and keep aside.
Apply a little butter/ oil/ clarified butter / ghee on one side of the bread. Flip over and spread about 2 to 3 Tbsp of eggplant mixture evenly on the bread. Place bread with the eggplant mixture side facing upwards on the tray. Proceed with the rest of the mixture in the same way. Sprinkle a little cheese on top of the eggplant mixture and place in oven and bake for 6 to 7 minutes or until cheese melts.
Serve hot with some ketchup, on its own or as a side for some soup.
Makes for a nice weekend breakfast or as an anytime snack.
Notes:
This recipe can easily be doubled if required . This spread can be made ahead,if needed. Just cool thoroughly, place in an air tight container and store in the refrigerator a day or two.
With this quantity I got enough spread for about 6 standard slices of bread, if your slices are wider/ bigger or smaller that could change.
If you are avoiding cheese, or want to make a low calorie version, you can skip the cheese too, just apply the spread and toast till the lower side of the bread turns evenly golden and enjoy :)
If you are looking for Bread snacks/ toasts/ breakfast recipes, here for a few more
If you are avoiding cheese, or want to make a low calorie version, you can skip the cheese too, just apply the spread and toast till the lower side of the bread turns evenly golden and enjoy :)
If you are looking for Bread snacks/ toasts/ breakfast recipes, here for a few more
 Bread Besan Toast~Savory French toast |  Corn Cheese toast |  Chilli Cheese Toast |
