Ingredients:

• 1/2 kg – Beef or Mutton mince
• 6 – big seedless Brinjals
• 4 tbsp – oil
• 1 – big Onion sliced finely
• 1 – Tomato chopped finely
• 1 tbsp – flour
• 1 tsp – salt
• 1 tsp – pepper powder
• 4 – Green chillies chopped finely
• 2 tbsp – Garlic chopped finely
• 2 – eggs beaten well
• 4 tbsp – breadcrumbs or semolina

Method:

1. Wash the brinjals / eggplants and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
2. Cut the brinjals into halves lengthwise dividing even the stalks.
3. Scoop out the insides and keep aside.
4. Heat 2 tbsp oil in a pan and add the onions, mince, tomato, salt, pepper, green chillies, garlic and cook on low heat till the mince is cooked and all the water is absorbed.
5. Add the cooked insides of the brinjals and mix well.
6. Keep aside to cool for some time.
7. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well.
8. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top.
9. Brush the side with oil and place in a baking tray.
10. Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 15 minutes.
11. Serve hot with bread and chips.
12. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White