Ingredients:

• 500g – minced Mutton
• 2 – large Brinjals
• 3 tsp – oil
• 1 – Onion, finely chopped
• 1 – Clove garlic, finely chopped
• 2 – green chillies, finely chopped
• 1 tsp – Turmeric
• 1 Egg – beaten
• 4 tsp – bread crumbs

Method:

1. Cook the egg plant in boiling salted water for 15 minutes or until it’s almost tender.
2. Drain and cool it.
3. Heat oil in a pan and saute the onions until golden.
4. Add the garlic, chopped chillies and turmeric and fry for 5 minutes.
5. Add minced mutton and stir it continuously, add salt according to taste (if needed add a little bit of water to soften it ) and cook for 20 minutes until tender
6. Cut the large brinjal in two equal halves (lengthwise).
7. Gently scoop out the pulp and add to the minced mutton and mix it well.
8. Fill the eggplant with the minced mutton mixture and coat the surface of it with beaten egg and sprinkle bread crumps
9. Cook this in an oven for 5 to 6 minutes until it gets a golden texture.

Recipe courtesy of Roshini Reddy