Yield: 1 servings
|2 \N||Potatoes parboiled|
|1 \N||Eggplant; (brinjal)|
|1 tablespoon||Lemon juice|
|1 tablespoon||White vinegar|
|1 teaspoon||Pepper powder|
|½ teaspoon||Dill leaves finely chopped|
|1 teaspoon||Olive or other oil|
|\N \N||Salt to taste|
|1 \N||Green chilli; (optional for spicy|
|\N \N||; food lovers)|
|6 \N||Hotdog rolls|
|½ cup||Mozarella cheese grated|
Mix all ingredients for marinade, keep aside.
If using green chill chop very fine before adding.
Keep beetroot slices, brinjals separately, keep tomatoes separately.
Arrange all other slices in rows in a tray.
Pour marinade over all veggies except tomatoes.
Keep aside for 2 hours.
Slit hotdogs into horizontal halves.
Place lower halves together, brush with a little butter.
Arrange all veggies in layers on these, inculding tomatoes.
Sprinkle grated cheese over veggies.
Brush the other halves also with butter.
On a baking sheet, arrange the lower halves and uppers side by side.
Bake in a hot oven for 5 minutes or till cheese has melted.
Dot veggies with ketchup, place back upper half over cheese.
Serve hot with fries, ketchup and coke.
Making time: 45 minutes (excluding marinating time) Makes: 6 rolls
Shelflife: Fresh after baking. 2-3 hours after preparation if refrigerated.
The veggies may also be chopped fine, marinated together and tossed like a salad. This can be spooned onto the rolls and cover with cheese and top half. Proceed as above.
Note: These rolls can be foiled cooked or directly cooked on a bar-b-que mesh, but tie a string so the veggies cheese do not fall out.
Another option is to bar-b-que the veggies first and then put them in the rolls.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.