Paneer stuffed aubergines (brinjals)

Yield: 1 servings

Measure Ingredient
5 Long firm aubergines; (preferably (5 to 6)
; seedless)
1 cup Crumbled fresh paneer
1 tablespoon Paneer grated
5 Green chillies crushed
½ teaspoon Ginger grated
½ teaspoon Garlic grated
2 tablespoons Cheese grated
½ teaspoon Ajwain seeds
½ tablespoon Coriander finely chopped
Salt to taste
1 tablespoon Melted butter

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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