Paneer stuffed aubergines (brinjals)
1 servings
Ingredients
| Quantity | 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 |
Directions
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.