Ingreients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 20 | Small | Brinjals - black shiny -(Baingan) | cylindrical type |
| As Required | Ghee | for frying | |
| 3/4 | Teacup | Onions | minced |
| 1-1/2 | Teacup | Beef - Mince | |
| 1/4 | Teacup | Chilgosa | to fry |
| 1,1/4 | Teaspoon | Salt | mix |
| 1/4 | Teaspoon | Pepper Powder | mix |
| 1,1/2 | Teacup | Tomato Juice | mix |
Method
Clean the brinjals and trim stems to about half an inch. Do no remove calyx. Partially peel, leaving lengthwise strips of alternating peel and flesh. Fry the brinjals until soft in hot ghee. Drain into shallow baking pan or pyrex baking dish. Fry chopped onions in the same ghee until yellow. Add meat, chilgosa pine nuts, salt and pepper and fry until meat is well done. Slit each eggplant lengthwise on one side, to form a pocket. Gently press several spoonfuls of stuffing into the slits. Cover with tomato juice, sprinkle with salt and pepper. Simmer on top of stove
15 minutes and then bake 15 minutes in hot oven to brown the tops. Serve hot in the baking dish. Can use as a side dish.
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