| 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.
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Converted by MM_Buster v2.0l.
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