Ingredients:

• 5-6 long firm aubergines (preferably seedless)
• 1 cup – crumbled fresh Paneer
• 1 tbsp – paneer, grated
• 5 green chillies, crushed
• 1/2 tsp – ginger, grated
• 1/2 tsp – garlic, grated
• 2 tbsp – cheese, grated
• 1/2 tsp – ajwain seeds
• 1/2 tbsp – coriander, finely chopped
• salt to taste
• 1 tbsp – melted Butter

Method:

1. Make lengthwise slits in the aubergines.
2. Place in boiling salted water for 5-7 minutes.
3. Drain and pat dry with a kitchen towel.
4. Mix all other ingredients except butter.
5. Stuff mixture well into brinjals.
6. If necessary, tie with a string to keep intact.
7. Melt butter and brush over all brinjals.
8. Arrange in a shallow casserole, side by side.
9. Before serving, grill in a hot oven, till skins sizzle well.
10. Remove and unstring if tied.
11. Garnish with a tbsp. of grated paneer.
12. Serve hot with naan or rice.

Recipe courtesy of Sify Bawarchi