Lamb Stuffed Aubergines

Ingredients list for Lamb Stuffed Aubergines

• 200 Minced mutton (keema)
• 5-6 small Black brinjals
• to taste Salt
• 130 grams Bhuna masala
• to deep fry Oil
• a few Fresh mint leaves

Method

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

Nutrition Info