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One of the good things about vegetables is the amount of variations and options they bring in to our plate. In today’s dish we will be substituting the base bread with yummy eggplants accompanied with grilled Brussels sprouts and corn on the cob.
Ingredients: Serves 1
Eggplants – 1 medium sized, sliced into 1-1/2 inch rounds
Grape tomatoes finely chopped – 5
Brussel Sprouts – 2 to 4 cut into halves.
Pitted green olives – 5 -6
Onion Finely diced – 1/3 cup
Garlic finely chopped – 3 cloves
Corn – 1
Coriander finely diced– 3 teaspoon
Olive oil – 3-4 teaspoon
Italian herb mix – 1 teaspoon
Crushed black pepper – 1 teaspoon
Salt to taste
Grilling: Preheat oven to 400F
Mix the olive oil and the Italian herbs. Slice the eggplant into 1-1/2 inch rounds. Layer the eggplants on a baking tray (spray some oil on the tray before you layer or use a baking sheet). Brush the eggplants with olive oil and sprinkle chopped garlic and some salt. Once that’s done cut the brussels sprouts into halves add sprinkle black pepper and salt. Husk out the corn partially. Brush with lemon juice, the olive oil and herb mix, salt and pepper wrap it in an aluminum foil. I wrapped the corn with a half piece of lemon. This is totally optional.
Bake all of them together for 20-22 minutes and then flip and roast for another 10 mins to have a nice roasted/grilled look I would suggest to check and put on broil for a good 3-4 mins. Leave the corn a little longer on broil roughly another 5 mins.
Topping and Serving:
Take all the vegetables. Dice them finely and add salt to season.
Once the Eggplants are done top each eggplant disc with the topping. Serve with the roasted Brussels Sprouts and the corn.
Hope you guys enjoy this as mush as I do and let me know how it turned out!