Lamb Stuffed Aubergines Spicy mince lamb served in deep fried brinjal skins. This recipe is from FoodFood TV channel By Sanjeev Kapoor 01 Dec 2014 in Recipes Course New Update 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 Method Halve the brinjals vertically and sprinkle salt on them. Heat a non-stick pan, add bhuna masala and minced mutton, mix well and sauté. 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. 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. 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 #Fresh mint leaves #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article