Bombay Toast With Indian "Ratatouille"
Ingredients
1 cup
fresh cilantro, finely chopped, plus a few sprigs for garnish, if desired
¼ cup
finely diced red onion
2 oz. (approx. ½ can)
diced green chile peppers, drained
2 tbsp.
finely minced garlic
½ cup
plain Greek yogurt
½ cup (approx.)
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), to taste
- Kowalski's Extra Virgin Olive Oil, as needed
1
small eggplant, diced
1
small yellow squash, diced
1
small zucchini, diced
12 oz. jar
Kowalski's Korma Indian Simmer Sauce (from the Global Foods Aisle)
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
6
eggs
¼ cup
milk
1 tsp.
ground coriander
¾ tsp.
ground cumin
¾ tsp.
ground turmeric
½ tsp.
mild chipotle chile powder
1 loaf
Kowalski's Signature Artisan Challah Bread (from the Artisan Bread Table), sliced ¾" thick
1 tbsp.
Kowalski's Unsalted Butter, plus more as needed
Directions
- In a small mixing bowl, whisk together first 4 ingredients (through garlic). Whisk in yogurt; add lemon juice to reach desired consistency. Set chutney aside.
- In a large saucepan, heat enough oil over medium-high heat to lightly coat pan.
- Add eggplant, squash and zucchini; sauté until tender (3-4 min.).
- Add simmer sauce; heat through. Reduce heat to low; season with salt and pepper. Keep sauce mixture warm while you make the toast.
- In a 9x13" glass baking dish, whisk together eggs, milk, coriander, cumin, turmeric and chile powder.
- Working in batches, soak bread slices in egg mixture for 1 min., turning once.
- On a nonstick griddle over medium heat, melt butter in 1 tbsp. oil; use a wadded paper towel to evenly coat griddle with melted butter mixture.
- Cook several slices at a time on the hot griddle until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches as needed.
- Divide toast among serving plates; top with warm sauce mixture and a dollop of cilantro-yogurt chutney. Garnish with cilantro to taste.
