Baked Eggplant

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Ingredients:

2 bell shaped medium sized eggplants/brinjals

100 gms crumbled paneer

2 red ripe tomatoes finely chopped

2 tbsp garlic crushed/finely chopped

1 tbsp coriander leaves finely chopped

1 tbsp dried parsley and basil

1 tsp black pepper powder

50 gms fresh bread crumbs

50 gms cheddar cheese grated

50 gms mozzarella cheese grated

1 tbsp olive oil

2 lemon juice

salt to taste


Recipe:

1. Wash the eggplants well and wipe them dry.

2. Cut into half lengthwise and scoop out the insides of eggplant with sharp knife.

3. Preheat the otg to 180 degrees.

4. Sprinkle the lemon juice over the scooped eggplant to prevent from discoloration.

5. Place the eggplant shells on a greased baking tray. Place the tray in the center rack of otg.

6. Bake the shells 180 degrees for 10-12 mins.

7. In a pan heat oil. Add chopped garlic and saute for a min.

8. Then add egg plant inside and cook for 3-5 mins. 

9. Once they become soft add chopped tomatoes. Saute till tomatoes are also soft and mashed.

10. Cool down this mixture, take it in a mixing bowl.

11. To this cooled mixture add crumbled paneer, fresh chopped coriander leaves, parsley, basil, pepper powder, lemon juice, cheddar cheese and salt. Mix well all together.

12. When the shells are done remove and fill with the prepared mixture.

13. Cover with bread crumbs and drizzle little oil and spread little grated mozzarella cheese. Return this back to otg.

14. Bake for 5 mins. Switch the otg function to broil/grill and cook for 5 more mins till the top turns light brown and cheese melts.

15. Once done, remove carefully from otg using mittens. Serve hot.

16. Can be enjoy alone or can be served with yummy lasagne.

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