Ingredients:

• 4 – Large aubergines/eggplants (brinjals)
• 2 – Potatoes, peeled and chopped into small pieces
• 4 tbsp – Oil
• 1 – Big onion, sliced finely
• 1 – Tomato, chopped finely
• 4 tbsp – Oil
• 1 tbsp – Flour
• 1 tsp – Salt
• 1 tsp – Ground black pepper
• 4 – Green chillies, chopped finely
• 1 tsp – Finely chopped Garlic
• 4 tbsp – Breadcrumbs
• 2 tbsp – Flour mixed with half cup of water

Method:

1. Wash the aubergines and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
2. Remove from the water and allow it to cool.
3. Cut the aubergines into halves lengthwise dividing even the stalks.
4. Scoop out the insides and keep aside.
5. Heat 2 tbsps oil in a pan and saute the onions, tomato, salt, pepper, green chillies and garlic for a few minutes.
6. Add the chopped potatoes and a little water and simmer till the potatoes are soft.
7. Add the cooked insides of the aubergines and mix well.
8. Simmer for a few more minutes till all the water dries up.
9. Keep aside to cool for some time.
10. When slightly cold, fill this mixture in the scooped out aubergine halves and press well.
11. Coat with the flour paste and sprinkle the breadcrumbs on the top.
12. Brush the sides with oil and place in a baking tray.
13. Drizzle some more oil all over the stuffed aubergines and bake in a hot oven for about 10 minutes till brown on top.
14. Serve hot with bread.
15. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White