I am on paleo diet for almost two months now and I try to maintain it properly. Snacking can be a problem when it comes to paleo if you are unaware of the tricks to make delicious snacks. I am yet to learn those tricks. I think I will get there in a few months. I usually snack on almonds and curd. But recently, I am trying to incorporate more cheese into my diet. This grilled eggplant is one way of adding cheese without affecting the diet. When I announced that I am making an eggplant pizza, my daughter was curious. She wanted to remove the eggplant pieces from the pizza and eat the remaining. But she didn’t expect that the eggplant itself is the base for these mini pizzas. She was totally disappointed.
But I liked it very much. I was skeptical to serve these for hubby because he is an ardent hater of eggplant. But I think paleo has changed his views and he has started having eggplant without complaining. And to my surprise, he loved it. If you love eggplants, then I am sure this would make you happy. But I am not sure if you don’t like it. This one is so easy to make. Just make a paste of coriander and green chillies, grill the eggplant slices, top with cheese and bake until it melts. While grilling, make sure you cook it perfectly. If you over cook, then the eggplant will turn very mushy.
Makes – 6 Slices
Large Eggplant – 1
Mozzarella Cheese, grated – 1/3 cup
Green Chilly – 3
Coriander Leaves – a little
Garlic – 3 pods
Vinegar – 1 tsp
Salt -to taste
Ghee for brushing
Preheat oven to 200°C.
Slice eggplant into 1/3″ slices.
Grill them on a grill plate until slightly tender. While grilling brush both the sides with ghee.
Arrange them on a greased tray.
Grind together green chillies, coriander leaves, garlic and vinegar to a coarse paste. Add salt and mix well.
Divide it evenly between the six eggplant slices and spread it out.
Top with grated cheese.
Bake in the preheated oven on the top rack until the cheese melts.
Serve it hot.