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Saturday, May 30, 2015

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

4 comments:

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