| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Bawarch3 | 1 | servings | |
INGREDIENTS
| 5 | Long firm aubergines; (preferably (5 to 6) | |
| ; seedless) | ||
| 1 | c | Crumbled fresh paneer |
| 1 | tb | Paneer grated |
| 5 | Green chillies crushed | |
| 1/2 | ts | Ginger grated |
| 1/2 | ts | Garlic grated |
| 2 | tb | Cheese grated |
| 1/2 | ts | Ajwain seeds |
| 1/2 | tb | Coriander finely chopped |
| Salt to taste | ||
| 1 | tb | Melted butter |
INSTRUCTIONS
Make lengthwise slits in the aubergines. Place in boiling salted water for 5-7 minutes. Drain and pat dry with a kitchen towel. Mix all other ingredients except butter. Stuff mixture well into brinjals. If necessary tie with a string to keep intact. Melt butter and brush over all brinjals. Arrange in a shallow casserole, side by side. Before serving, grill in a hot oven, till skins sizzle well. Remove and unstring if tied. Garnish with a tablespoon of grated paneer. Serve hot with naan or rice. Making time: 30 minutes Makes: 5-6 servings Shelflife: Make few hours ahead and grill when required. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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