Recipe - Paneer Stuffed Aubergines (Brinjals)

5 Long firm aubergines;
(preferably (5 to 6)
; seedless)
1 cup Crumbled fresh paneer
1 tablespoon Paneer grated
5 Green chillies crushed
One half teaspoon Ginger grated
One half teaspoon Garlic grated
2 tablespoon Cheese grated
One half teaspoon Ajwain seeds
One half tablespoon Coriander finely chopped
Salt to taste
1 tablespoon Melted butter

Make lengthwise slits in the aubergines.

Place in boiling salted water for 57 minutes.

Drain and pat dry with a kitchen towel.

Mix all other ingredients except butter.

Stuff mixture well into brinjals.

If necessary tie with a string to keep intact.

Melt butter and brush over all brinjals.

Arrange in a shallow casserole, side by side.

Before serving, grill in a hot oven, till skins sizzle well.

Remove and unstring if tied.

Garnish with a tablespoon of grated paneer.

Serve hot with naan or rice.

Making time: 30 minutes

Makes: 56