Tomato And Brinjal Sandwiches
|Thick tomato slices||12 , skinned (red variety)|
|Eggplant slices||6 (thick, brinjal)|
|Red pepper||To Taste, thinly julienne|
|Red paprika||1 Tablespoon|
|Cumin||1 Tablespoon, broiled and finely ground|
|Coriander seeds||1 Tablespoon, broiled|
|Fine sugar||2 Teaspoon|
|Black pepper powder||6 Pinch|
|Peanut oil||3 Tablespoon|
Sprinkle the tomato slices with salt and set aside. Sprinkle salt, red paprika, powdered cumin, coriander, sugar and black pepper on the brinjal slices. Poke them with the tines of a fork and allow to marinade for 1 hour.
Cover the base of a non-stick frying pan with oil and fry the brinjal slices on both sides till golden. The slices should not collapse.
Place the tomato slices in the same pan and lightly cook for a few moments on both sides.
Arrange the 6 slices of cooked tomatoes on a flat dish. Place 6 slices of fried brinjals on top of them. Cover them with 6 slices of cooked tomatoes.
Lightly fry the golden pepper strips in a small clean frying pan and spread over the tomato slices.