Ingredients

• 1/2 kg - beef or mutton mince
• 6 - big seedless brinjals
• 4 tbsp - oil
• 1 - big onion sliced finely
• 1 - tomato chopped finely
• 1 tbsp - flour
• 1 tsp - salt
• 1 tsp - pepper powder
• 4 - green chillies chopped finely
• 2 tbsp - garlic chopped finely
• 2 - eggs beaten well
• 4 tbsp - breadcrumbs or semolina

How to Make Brinjal and Mince Bake - Stuffed Brinjals

• Wash the brinjals / eggplants and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
• Cut the brinjals into halves lengthwise dividing even the stalks.
• Scoop out the insides and keep aside.
• Heat 2 tbsp oil in a pan and add the onions, mince, tomato, salt, pepper, green chillies, garlic and cook on low heat till the mince is cooked and all the water is absorbed.
• Add the cooked insides of the brinjals and mix well.
• Keep aside to cool for some time.
• When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well.
• Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top.
• Brush the side with oil and place in a baking tray.
• Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 15 minutes.
• Serve hot with bread and chips.
• Recipe Courtesy: Anglo-Indian Recipes