Sakhar Bhat is a Sweetened Rice Pulao an Indian Delicacy cooked on festive occasions. Delicious, easy and simple to make with the versatile ingredient rice.
Eggplant and cheese in a delicious pizza that is unique. Try it.
For Pizza, I have my girls and their father too for that matter drooling. So when I said Piazza they were thrilled.
The first one I Baked was Julia Child’s Eggplant/Brinjal Pizzas (Tranches d’aubergine á l’italienne).
Not that they were happy Hubby quietly ate, elder one tasted and the younger one refused.
So don’t know if I will be making the Tranches d’aubergine á l’italienne again but if I do I will be increasing the spice quotient. This I made as a snack but can be made as an appetiser for a party.
I just happened to choose Pizza as my theme for BM and then kept wondering what to make. When tagged me on Pinterest with her pizza board. I was in pizza heaven. Julia Child’s Eggplant/Brinjal Pizzas (Tranches d’aubergine á l’italienne) that Pari had pinned kept beckoning me. Thanks to two huge brinjals that my father had brought.
- 1 Brinjal I used the big one that we use to make bharta
- 1 Tablespoon Salt
- 2 Tablespoons olive oil for brushing
- 2 Teaspoons Italian seasoning
- 10 basil leaves cut into chiffonade strips or long strips (optional)
- ⅓ Cup Parmesan cheese
- ⅓ Cup Mozzarella
- Chilli flakes for sprinkling
- a!For the Sauce:
- 2-3 Teaspoons olive oil
- 3 Nos. Garlic cloves very finely chopped
- 2 Cups Tomatoes peeled and diced
- ½ Teaspoon Italian seasoning
- ¼ Teaspoon Oregano
- Make ¾ inch thick slices of the brinjal.
- Apply salt and put the brinjal slices on a kitchen napkin. The salt will marinate and remove the water content in the brinjal.
- After about 30 minutes the brinjal needs to be baked at 190°°C so preheat the oven after 15 minutes.
- Make the sauce as the brinjal is marinating.
- Heat the olive oil and sauté the finely chopped garlic. Do not let it brown.
- Add the tomatoes, Italian seasoning, and oregano and let the sauce cook on low flame until the sauce thickens. Using the fork mash the tomatoes with a fork as it cooks.
- Use water a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it is needed.
- After 30 minutes, wipe the brinjal dry. Grease a baking pan arrange the brinjal slices on it.
- Brush the tops of the brinjal with olive oil, and sprinkle with dried Italian seasoning.
- Roast the brinjal about 25 minutes at 180°Cor till the toothpick pierced in the centre goes in through and through. The slices should not become mushy and lose their shape.
- When brinjal is done remove brinjal from the oven if you have the option to broil, turn it on else like me bake.
- To assemble the slices spread a few tablespoons of sauce on the top of each brinjal slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.
- I baked at 180°C till the cheese melted took about 10 minutes (I think).
- Serve hot, with red chilli sprinkled on top.