You'll love the medley of vegetables in this vegetable cup recipe created for us by Meatless Monday Blogger, Sujatha from Spices N Treats.
INGREDIENTS
10 slices whole wheat bread
1 cucumber, diced.
2 Roma tomatoes, seeded and diced
2 tablespoons Italian herbs
Red chilli flakes to taste
Salt and pepper to taste
Few shaves Parmigiano Regiano
DIRECTIONS
Preheat the oven to 350° F. Trim of the crust of bread and gently press each into a muffin tin. Bake for 15 to 20 minutes or until golden brown. Meanwhile cook the Dominex® Eggplant Cutlets in a pan in olive oil and dice. Mix the diced eggplant, cucumbers and tomatoes. Take the cuplets and fill them with the diced vegetables. Sprinkle some red chilli flakes, dry herbs, and grated Parmigiano Regiano. Enjoy the fresh and crunchy cuplets.