November 24, 2008
Cutlets wrapped in Roasted Eggplant blankets - Fight against plagiarism
What kind of person steals others hard work and take credit?
There have been many a bloggers who have been victims of plagiarism and just completely fell off the blogging world.
Writing a food blog is a lot of hard work, and almost becomes an extended part of oneself. In some cases, we look for some kind of a creative outlet through this work.
Cooking, taking pictures, in many cases coming up with your own recipe is not easy. And bringing it all together in a cohesive manner is even more tougher.
Malar Gandhi of "Kitchen Tantra" has been a recent victim of plagiarism, and has voiced her concerns in her post.
So please voice out your support to her and many others. This could happen to any of us.
Leaving comments and appreciating ones work is not only what we food bloggers are here for.
And if you have any suggestions about how to deal with this issue, please leave your comments on Malar's blog.
Support, and let the world know that we won't let our fellow blogger(s) down.
Voice it out, and voice it out loud.
Probably as big as this Eggplant!
Keeping today's recipe simple...
Remember my Garbanzo and Potato cutlet?
This is just kicking it up a notch, making it look pretty and what not...
Would be a perfect appetizer for a party and fun events.
Cutlets wrapped in Roasted Eggplant blankets
Large Eggplant - 1
Salt - To taste
Pepper - To sprinkle
Olive oil - To roast eggplant slices
Make the Garbanzo cutlets and set aside.
Preheat oven to 400 F.
Slice the Eggplant into thin slices lengthwise.
Heat oil in a large flat griddle.
Lay on the eggplant slices and sprinkle salt and pepper on both sides and cook till soft.
Wrap the cutlets in the roasted eggplant slices and seal it with a toothpick.
Bake until lightly brown and crispy.
Remove and serve along with tomato sauce or chutney/dip.
Works well as an appetizer.