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Author Sasha Kumar

Origin India

Egg Plant and Lamb cutlets

INGREDIENTS

  • 2 large eggplants
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 2 green chillies finely chopped
  • 1 teaspoon turmeric powder
  • 500 gms minced lamb
  • 1 egg lightly beaten
  • 2-3 teaspoon bread crumbs
  • salt to taste
  • 3 tablespoon oil

METHOD

Cook the egg plant in boiling salted water for 15 minutes or until almost tender. Drain thoroughly and cool.

Heat the oil in a pan, add the onion and fry until golden brown. Add the garlic, green chillies and turmeric and fry for 2 minutes. Add the lamb mince and cook,stirring until brown all over. Add salt to taste and cook gently for 20 minutes, until the meat is tender.

Cut the eggplant in half length ways. Carefully scoop out the pulp, add it to the meat mixture and mix well, Check the seasoning. Fill the egg plant shells with the mixture, brush with egg and cover with bread crumbs. Cook under a preheated moderate grill for 4 to 5 minutes until golden brown.

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