Lamb Stuffed Aubergines

Spicy mince lamb served in deep fried brinjal skins. This recipe is from FoodFood TV channel

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Lamb Stuffed Aubergines
Main Ingredients Minced mutton (keema), Black brinjals
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Lamb Stuffed Aubergines

  • 200 Minced mutton (keema)
  • 5-6 small Black brinjals
  • to taste Salt
  • 130 grams Bhuna masala
  • to deep fry Oil
  • a few Fresh mint leaves


  1. Halve the brinjals vertically and sprinkle salt on them. Heat a non-stick pan, add bhuna masala and minced mutton, mix well and sauté.
  2. Heat sufficient oil in a kadai and deep fry the brinjals till well done. Drain on absorbent paper. Cool slightly and scoop out the flesh with a teaspoon leaving a shell around.
  3. Add the scooped out brinjal flesh to the minced mutton and mix well, mashing the brinjal with the ladle. Add ½ cup water and let the mince cook till completely done.
  4. Stuff this mixture into the brinjal shells in a serving platter. Garnish with fresh mint leaves and serve immediately.

Nutrition Info

Calories 604
Carbohydrates 6
Protein 39.1
Fat 47
Other Fiber Vitamin B12-5.2