INGREDIENTS –
- 2 tsp white sesame seeds
- 1/4 cup roasted desiccated coconut
- 3/4 cup roasted peanuts
- 3 tbsp oil
- 1 green chilli, finely chopped
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- 5 onions, very finely chopped
- 10 garlic cloves, finely crushed
- 1 in Fresh root ginger, finely grated
- 3 tomatoes, finely chopped
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp garam masala
- 8 small sized round eggplant/brinjal/baingan
INSTRUCTIONS –
- Press fresh garlic and mix with oil.
- Brush the flatbread with half the oil mixture. Place in preheated oven for 5 minutes.
- Arrange sliced mozzarella and tomato on flatbread. Place back in oven until cheese is melted and bubbly.
- Sprinkle with chopped basil.
- Heat oil in a pan or skillet. When the oil is warm, put cumin seeds, green chillies and asafoetida.
- Add ginger garlic paste and onions and fry until they are brown and translucent.
- Add tomatoes and fry till they turn mushy.
- Add turmeric powder, red chilli powder, salt and garam masala and cook for 2-3 mins.
- Let this cooldown, grind it into a thick paste.
- Add 1/4 of this masala paste to the stuffing paste and mix well.
- Slit lengthwise in cross dividing the brinjal into quarters from the base towards the stalk till half of the length.
- Open up the slit making space to fill the stuffing masala in the brinjal.
- Add rest of the masala paste in the pan stir well. Add some water if the paste seems too thick.
- Add stuffed brinjals to the masala and mix well.
- Cook for 10-15 mins and serve hot.