Paneer Stuffed Aubergines (Brinjals)

Recipe Ingredients

5		Firm aubergines - (preferably (5 to 6) seedless)
1 cup	237ml	Crumbled fresh paneer
1 tablespoon	15ml	Paneer grated
5		Green chillies crushed
1/2 teaspoon	2.5ml	Ginger grated
1/2 teaspoon	2.5ml	Garlic grated
2 tablespoons	30ml	Cheese grated
1/2 teaspoon	2.5ml	Ajwain seeds
1/2 tablespoon	7.5ml	Coriander finely chopped
		Salt to taste
1 tablespoon	15ml	Melted butter

Recipe 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.

Source:
Laxmi Hiremath from the San Francisco Chronicle, 9/1/93

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