How to make Brinjal Tiramisu - Roasted brinjal mixed with cottage cheese, tahini paste, filled into papad cones, topped with cream cheese and goat cheese.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Brinjal (बैंगन), Oil (ऑइल)

Cuisine : Fusion

Course : Snacks and Starters

Brinjal Tiramisu

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Brinjal Tiramisu Recipe Card

Brinjal Tiramisu
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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Brinjal Tiramisu Recipe

  • Brinjal roasted and peeled 1 large

  • Oil 3 tablespoons

  • Onion seeds (kalonji) ½ teaspoon

  • Stalks of chives 10-12

  • Ginger chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Green chillies chopped 2 teaspoons

  • Onions chopped 2 medium

  • Paneer (cottage cheese) 100 grams

  • Salt to taste

  • Tahini paste 3 tablespoons

  • Lemon juice 2 tablespoons

  • Papad 2

  • Cream cheese 4 tablespoons

  • Goat cheese 50 grams

  • Fresh coriander leaves 4 sprigs

Method

Step 1

Heat oil in a non-stick pan, add onion seeds and saute.

Step 2

Chop chives finely. Add ginger, garlic and green chillies to the pan and saute till light brown and fragrant. Add onions and saute till the raw smells disappear.

Step 3

Add chives and mix and saute for1 minute. Add roasted brinjal and mix well.

Step 4

Crumble cottage cheese and add and mix well. Add salt and mix well. Switch off the heat and transfer into a bowl.

Step 5

Add tahini paste and lemon juice and mix well and let it cool down to room temperature.

Step 6

Halve the papads, roast lightly on direct flame and shape into cones immediately.

Step 7

Put brinjal mixture into a piping bag, snip off the pointed end and pipe the mixture into the papad cones. Keep the cones in small glasses.

Step 8

Drizzle a little cream cheese over the brinjal mixture. Break goat cheese into small pieces and place over the brinjal mixture. Garnish each cone with a small sprig of fresh coriander leaves and serve immediately.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.