I normally have tostadas for a light dinner (my euphimism for 'kinda dieting') and sometimes couple it up with a salad or soup. A baguette is the most suitable bread for tostadas as they are easy to pick up and eat, but I use my normal whole wheat bread as the latter being healthier option out of the two mentioned.
Most of you would have already started to bake goodies this season. Well, it is the holiday season and one should let go for good (that is why they are called goodies, isn't it?). As this year it is going to be just avi and myself, I am thinking of keeping it light. I might indulge in baking some brownies, biscottis or mousse instead of the usual cream n cake. I am an ardent chocolate lover and I guess I will eventually settle for something chocolate (Some habits just don't die). Regardless, I will keep you guys informed and until then, you foodies take care.
4 bread/baguette slices
1/2 fresh tomato
1/2 cup of diced eggplant pieces
1/2 cup if thinly sliced onions
1 large pod of grated garlic
1 tsp of pepper
2 tbl spn of chopped coriander
1 tbl spn of olive oil
salt to taste
Heat the oven to 475 F.
Mix the eggplant pieces, onions and oil. Layer the mixer on a single layer foil and bake for 15-20 mins (or until tender). Turn the eggplant pieces every 5 mins.
Add chopped coriander, garlic, salt and pepper. Mix well.
Toast the bread for 4 mins in the oven.
Rub the cut tomato on the bread while squeezing it lightly in order to transfer the fresh juice on the bread.
Top the eggplant mixture on the toasts and serve immediately.