Ingredients:| 2 | large eggplant, baigaan |
| 1 | medium Onions |
| 2 | cloves garlic (crushed) |
| 1\2 | cup bread crumbs |
| 2 | tablespoon coriander leaves, chopped |
| 1\2 | cup cheese, grated |
| 1\4 | cup flour |
| 1 | teaspoon salt |
| 1\2 | teaspoon pepper |
| - | - bread crumbs for coating |
| - | - oil for frying |
| 1 | - egg, beaten |
- Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
- Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
- Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
- Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
- Heat oil in a frying pan and fry 3-4 kababs at a time.
- Serve hot.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.
Serving Options:
Serve Hot Try Raita with this dish.