Yield: 1 servings
|5 \N||Long firm aubergines; (preferably (5 to 6)|
|\N \N||; seedless)|
|1 cup||Crumbled fresh paneer|
|1 tablespoon||Paneer grated|
|5 \N||Green chillies crushed|
|½ teaspoon||Ginger grated|
|½ teaspoon||Garlic grated|
|2 tablespoons||Cheese grated|
|½ teaspoon||Ajwain seeds|
|½ tablespoon||Coriander finely chopped|
|\N \N||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.