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.
Heat oil in a non-stick pan, add onion seeds and saute.
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.
Add chives and mix and saute for1 minute. Add roasted brinjal and mix well.
Crumble cottage cheese and add and mix well. Add salt and mix well. Switch off the heat and transfer into a bowl.
Add tahini paste and lemon juice and mix well and let it cool down to room temperature.
Halve the papads, roast lightly on direct flame and shape into cones immediately.
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.
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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