Vegetable Bruchetta cuplets |Meatless Monday | Dominex Eggplant

One fine evening , my doorbell rings and the mailman hands over a mail addressing me . That moment !! Though I've received many earlier this is so special in so many ways.After I quit my job for my kiddo .... no official mail , no continuous calls .... .Now , blogging has brought back that to me.

Also this is my first experience of receiving such coupons and gifts and doing a sponsored post Anyways, this was a nice experience!!!

After I received coupons from Dominex , I picked up  Eggplant cutlets and Angel Bowl's vegetable Bruchetta. We all settled to try vegetable bruchetta . It was light , fresh and well seasoned and above all yummy. The best part was minimum oil too. Since that being a weekend I chose to make a snack and it was an instant hit.

Dominex has a variety of products with eggplants making a complete meal.For more than 25 years, Dominex has been and continues to be the leader in frozen, specialty, all natural eggplant products. Our great-tasting product line-up offers something for everyone; whether health-conscientious, vegan, or vegetarian. 

Yes, That's the story of Vegetable bruchetta cuplets !!

All you need is 15 minutes for the cuplets to bake that's it . Just assemble and create this magic !!

Ingredients

Whole Wheat Breads ................................... 10
Dominex Angelbowl Vegetable bruchetta ...... 1 pack * refer notes
Cucumber .................................................. 1 diced
Roma tomatoes ....................................... 2 , seeded and diced
Italian Herbs ............................................ 2 tbsp
Red chilli Flakes ...................................... to taste
Salt .......................................................... to taste
Pepper ................................................... to taste
Parmigiano Regiano ................................ few shaves


Method

• Preheat the oven to 350 F.
• Trim the ends of breads and gently press them in a muffin tin.
• Bake for 15 to 20 minutes or until golden brown.
• Mean while thaw the vegetable bruchetta .
• Gently reheat.
• Add in the diced cucumbers and tomatoes.
• Take the cuplets and fill them with vegetable bruchetta mix.
• Sprinkle some red chilli flakes , dry herbs and grated Parmigiano  Regiano.
• Enjoy the fresh and crunchy cuplets !!

Notes:
You can make fresh ones by sauteing some onions, garlic, tomatoes , eggplants and zuchini , season with italian herbs, salt and pepper