Rate this recipe!
| Prep Time | 25 minutes |
| Servings |
people
|
Ingredients
- Eggplant : 3 medium -
- Coriander powder : 1 tsp -
- Cumin powder : 1 tsp -
- Garlic minced : 4 - 6 cloves
- Ripe tomatoes, coarsely chopped : 2 - 3 medium
- Bay leaf : 1 nos -
- Cottage cheese / paneer : 250 gm -
- Grated cheese : ½ cup -
- Egg beaten : 2 nos -
- Freshly chopped coriander leaves : 2 tsp -
- Olive oil : 4 - 6 tsp
- Salt and pepper : few -
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 250°C.
- Halve the eggplant lengthwise.
- Apply olive oil on the skin of the eggplant and place them in the baking dish, cut sides up.
- Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
- Add the tomatoes, coriander powder, cumin powder, bay leaf, salt, and pepper. Cook, stirring often, for 3 - 4 minutes.
- Enter Step
- Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 5-7 minutes or until the mixture is pulpy and well flavored. Add a little water to cook the eggplant. Discard the bay leaf.
- Lower the oven temperature to 190°C.
- Stir the paneer / cottage cheese, grated cheese, salt, and pepper into the eggplant mixture.
- Once the mixture is little cool, stir in the beaten egg and chopped coriander leaves. Fill the eggplant shells back with the stuffing.
- Enter Step
- Enter Step
- Reserve some of the grated cheese for later.
- Return the shells to the baking dish. Sprinkle with olive oil.
- Bake the eggplants for 30 - 40 minutes or until the shells are tender when pierced with a skewer.
- Sprinkle grated cheese and bake for 10 more minutes till the cheese melts.
- Serve with garlic bread.
Share this Recipe
