Paneer Stuffed Aubergines (brinjals)
| 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 | T | Paneer grated |
| 5 | Green chillies crushed | |
| 1/2 | t | Ginger grated |
| 1/2 | t | Garlic grated |
| 2 | T | Cheese grated |
| 1/2 | t | Ajwain seeds |
| 1/2 | T | Coriander finely chopped |
| Salt to taste | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 39.3mg
Sodium: 450.9mg
Potassium: 366.4mg
Carbohydrates: 35.1g
Fiber: 2.6g
Sugar: 24.5g
Protein: 5.6g