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Baked Baby eggplants with Italian Marinara and an Indian spicy twist- a perfect fusion
GINGER IT UP14Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. baby eggplants
- 2 tomatoes (large, puréed)
- 1 green chilli (finely chopped)
- 4 garlic cloves
- 1 1/2 cups marinara sauce
- 1 tsp. sesame seeds
- 2 1/2 Tbsp. salt
- 3 Tbsp. olive oil
- 1 Tbsp. coriander powder
- 1/2 tsp. Garam Masala
- 3 Tbsp. kasoori methi
- 1 sprig thyme
- freshly ground black pepper
- 1 cup fresh mozzarella cheese (grated)
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