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
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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

Method

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.