How to make Lamb Stuffed Aubergines - Spicy mince lamb served in deep fried brinjal skins.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Minced mutton (keema), Black brinjals

Cuisine : Fusion

Course : Snacks and Starters

Lamb Stuffed Aubergines Recipe Card

Lamb Stuffed Aubergines

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Snacks and Starters recipes like Vegetable Vermicelli Upma, Eggs in a Bread Bowl, Scrambled Egg, Pasta Cutlet.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lamb Stuffed Aubergines Recipe

  • Minced mutton (keema) 200

  • Black brinjals 5-6 small

  • Salt to taste

  • Bhuna masala 130 grams

  • Oil to deep fry

  • Fresh mint leaves a few


Step 1

Halve the brinjals vertically and sprinkle salt on them. Heat a non-stick pan, add bhuna masala and minced mutton, mix well and sauté.

Step 2

Heat sufficient oil in a kadai and deep fry the brinjals till well done. Drain on absorbent paper. Cool slightly and scoop out the flesh with a teaspoon leaving a shell around.

Step 3

Add the scooped out brinjal flesh to the minced mutton and mix well, mashing the brinjal with the ladle. Add ½ cup water and let the mince cook till completely done.

Step 4

Stuff this mixture into the brinjal shells in a serving platter. Garnish with fresh mint leaves and serve immediately.