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Brinjals
& rice Egyptian style |
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Course |
Main Course |
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Ingredients |
Egg plant (brinjal) - 4 medium sized
Cooked Rice - 3 cups
Tomato - 4 (large) chopped
Hommade Tomato Puree - ¾ cup
Onion
- 2-3 (large) chopped Hommade Garlic
Paste
- 1 ½ teaspoon Hommade Ginger Paste
- ¼ teaspoon Capsicum - 2 chopped Green
chillies
- 1 tsp chopped and deseeded Cottage cheese (crumbled)
- ¾ cup Cheddar cheese (grated)
- ¼ cup Oil - 2 tablespoons Mixed herbs
- ¾ tsp Salt & pepper - to taste Ingredients
for Tomato salsa:
- Tomato - 4 medium sized Onion - 2 Green chillies
- 1 Lemoneez - 2 tsp Salt- to taste
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Procedure |
1.Cut the top of the brinjal and scoop
out the inside.
2.Rub salt and ½ tsp. garlic paste inside.
3.Invert and let it drain for half an hour.
4.Meanwhile prepare stuffing.
Stuffing preparation:
1.Heat oil and add chopped onion and cook till golden
brown. 2.Add chillies, remaining Hommade Garlic
and Ginger Paste & add tomatoes &Tomato
Puree.
3.Cook till thickened. 4.Add rice, herbs, salt and
pepper. 5.Add cottage cheese and half the cheddar
cheese and chopped capsicum. 6.Cook for a minute
or two till blended. 7.Spoon in the stuffing in
the brinjal and rub outsides with oil and with the
brinjal top. 8.And bake at 350 degree centigrade
for 30-40 minutes or till done.9.After removing
from the oven, remove the top and cover with cheddar
cheese. 10.Put it back in the oven till the cheese
is melted.11.Serve with the remaining stuffing accompanied
with tomato salsa. Method for Tomato salsa: Mix
all the ingredients in a blender and serve as desired |
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