Preparation time 10 minutes
Cooking time 10 minutes
Baking time 10 minutes
Eggplant big size 2
Oil 1 ts
Lemon Juice of ½ lemon
Salt to taste
Butter 1 tbsp
Garlic chopped 1 ts
Onion chopped 2
Capsicum chopped 1
Tomato chopped 1
Red Chilli Powder 1 tbsp
Chilli Flakes 1 ts
Oregano 1 ts
Garam Masala ½ ts
Tomato Ketchup 1 tbsp
Raisins 1 tbsp
Walnuts 2 tbsp
Salt to taste
Fresh Coriander Leaves 2 tbsp
Cheese shred 1 tbsp
Finely chopped Onion and Mayonnaise for serving.
Cut Eggplant vertically in 2 pieces. Scoop to remove little stuff from the middle of all pieces. Take care of not making hole through.
Take the removed stuff from middle of Eggplant pieces. Chop it in small pieces. Add 1 ts of Oil, Lemon Juice of ½ lemon and Salt. Mix well to prepare paste.
Apply this paste on all Eggplant Pieces.
Remaining paste, mix with Eggplant pieces.
Heat Butter in a pan on low flame. Add chopped Garlic, Onion and Capsicum. When sautéed, add Eggplant pieces and Salt. Mix well and cook on low flame for 4-5 minutes. Stir only if it seems the stuff at the bottom of the pan may burn and stick.
Add chopped Tomato and continue cooking on low flame for 3-4 minutes. Add Red Chilli Powder, Chilli Flakes, Oregano and Garam Masala. Mix well. Add Tomato Ketchup, Raisins, Walnuts and Salt. Mix well. Add 1 tbsp of Fresh Coriander Leave. Mix well. Remove the pan from the flame.
Fill in scooped Eggplant pieces with prepared Stuffing. Arrange on oven compatible plate. Sprinkle Cheese shred.
Pre-heat oven. Bake for 10 minutes at 200°.
After removing out of oven, leave it to cool down to warm temperature.
Transfer baked Eggplant pieces on a serving plate.
Garnish with sprinkle of Fresh Coriander Leaves.
Put little chopped Onion and a spoonful of Mayonnaise a side on serving plate.
Serve Warm Temperature.
Never Tasted Before Eggplant Taste…Turkish Style Eggplant…Imam Bayildi…